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Categories:
chicken broth soy sauce cornstarch ground ginger red pepper corn oil fresh vegetables garlic chicken breasts
Viewed: 25 - Published at: 7 years agoIngredients
- 1 c. low sodium chicken broth
- 1 Tbsp. soy sauce
- 1 Tbsp. Argo or Kingsford's cornstarch
- 1/2 tsp. ground ginger
- 1/4 tsp. crushed red pepper
- 2 Tbsp. Mazola corn oil, divided
- 4 c. thinly sliced assorted fresh vegetables
- 2 cloves garlic, minced
- 3/4 lb. boneless, skinless chicken breasts, cut into thin strips
Method
- In a bowl, stir first 5 ingredients until smooth.
- Set aside. In skillet, heat 1 tablespoon corn oil over medium-high heat.
- Add vegetables and garlic.
- Cook, stirring rapidly (stir-fry) 3 to 5 minutes until tender-crisp.
- Remove.
- Heat remaining 1 tablespoon corn oil in skillet. Add chicken.
- Stir-fry 4 minutes until cooked. Return vegetables. Stir cornstarch mixture.
- Add to skillet. Stirring constantly, bring to a boil and boil 1 minute. If desired, serve with rice.
- Makes 4 servings.
