Chicken and Veggie Stir Fry
From m11andrade 15 years ago
- 15 minutes to make
- Serves 4
This is a really good stir-fry with lots of vegetables. You can substitute other veggies for the ones listed. I sometime add sliced celery and drained, canned bamboo shoots.
Ingredients
- 1 T. oil shopping list
- 3 cloves garlic, minced shopping list
- 1 T. fresh ginger, minced shopping list
- 1 lb. boneless, skinless chicken breasts, cut into 1/4 inch strips shopping list
- 1 large onion, halved and sliced shopping list
- 2 c. carrots, thinly sliced diagonally shopping list
- 1 red bell pepper, seeded and sliced into thin strips shopping list
- 1 c. snow peas shopping list
- 1 (15-oz.) can baby corn, drained shopping list
- 1 (8-oz.) can sliced water chestnuts, drained shopping list
- 2 c. broccoli florets shopping list
- 1/4 c. soy sauce shopping list
- 2 t. cornstarch shopping list
- 1 c. chicken broth shopping list
How to make it
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 4 to 5 minutes, until chicken starts to brown, stirring constantly. Add onions, carrots, and bell pepper and cook 2 minutes. Add snow peas, baby corn, water chestnuts and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, or until vegetables are crisp-tender.
- Meanwhile, dissolve the cornstarch in the chicken broth in a small bowl, making sure there are no lumps; add to pan. Simmer 2 minutes, until sauce thickens.
The Rating
Reviewed by 2 people-
love this recipe love when ya can add ingredients to a recipe. thanks
momo_55grandma
in Mountianview loved it
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This is a very colorful dish because of all the veggies added. Sounds healthy and delicious!
juels
in Clayton loved it
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