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.

Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Weeknight Kitchen