Chicken And Vegetable Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Oil | 3 Tablespoon | |
| Boneless chicken breasts | 1 pound, cut into thin strips | |
| Broccoli florets | 1/2 Cup (16 tbs) | |
| Snow peas | 2 Ounce | |
| Carrot | 1 Medium, thinly sliced | |
| 1/2 medium green or red pepper, cut into thin strips | ||
| 1 envelope Lipton Golden Onion Soup Mix | ||
| Cornstarch | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Teaspoon | |
| White rice vinegar | 1 Teaspoon | |
| Hot cooked rice | ||
Directions
GETTING READY
1) In a bowl, blend onion soup mix with cornstarch.
MAKING
2) In a skillet, heat oil.
3) In hot oil, add chicken with vegetables on the top.
4) Cook on medium-high heat for 10 minutes while stirring continuously until veggies are crispy-cooked and chicken is golden brown. 5) Add the blended soup mix along with ginger water, soy sauce and vinegar.
6) Boil the sauce and cook on low heat without covering until sauce becomes thick.
SERVING
7) Serve the chicken n vegetable over hot rice.
1) In a bowl, blend onion soup mix with cornstarch.
MAKING
2) In a skillet, heat oil.
3) In hot oil, add chicken with vegetables on the top.
4) Cook on medium-high heat for 10 minutes while stirring continuously until veggies are crispy-cooked and chicken is golden brown. 5) Add the blended soup mix along with ginger water, soy sauce and vinegar.
6) Boil the sauce and cook on low heat without covering until sauce becomes thick.
SERVING
7) Serve the chicken n vegetable over hot rice.
Chef
