Stir Fry Chicken And Vegetables - cooking recipe

Ingredients
    1 tablespoon peanut oil
    2 -3 garlic cloves, minced
    1 tablespoon minced fresh ginger
    1 lb boneless skinless chicken breast, cut into strips
    1 medium onion, diced
    2 cups sliced carrots
    1 red bell pepper, seeded and sliced into thin strips
    2 cups sugar snap peas
    1 (15 ounce) can baby corn, drained
    2 cups broccoli florets
    1/4 cup reduced sodium soy sauce
    2 teaspoons cornstarch
    1 cup reduced-sodium chicken broth
Preparation
    Heat oil in a wok or large skillet over medium-high heat.
    Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
    Add onions, carrots, and peppers and cook 1 minute.
    Add snap peas, corn and broccoli and cook 2 minutes.
    Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
    Dissolve cornstarch in chicken broth in a small bowl and add to wok.
    Simmer 2 minutes, until sauce thickens. Serve over rice.

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