Stir-Fried Chicken and Vegetables

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon peanut oil
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 pound boneless, skinless chicken breasts, 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Poached Chicken and Vegetables with Couscous

    Recipe courtesy of Rachael Ray