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Recipe courtesy of Robin Miller

Stir-Fried Chicken and Vegetables

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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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