Print Recipe

Chicken Vegetable Stir-Fry

RG

Ingredients

  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1 (14 1/2 ounce) can vegetable broth
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken, cut into strips
  • 5 cups cut-up fresh vegetables: mushrooms, carrots, celery, broccoli, scallions
  • 1 clove garlic, minced

Instructions

  1. Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside.
  2. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned.
  3. Remove; set aside.
  4. Repeat with remaining chicken.
  5. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
  6. Reduce heat to medium.
  7. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
  8. Serve over rice.

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