Chicken and Vegetable Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Cornstarch | 2 Tablespoon | |
| Chicken broth | 1 Can (10oz) | |
| Soy sauce | 1 Tablespoon | |
| Ground ginger - 1/2 teaspoon OR Fresh ginger - 1 teaspoon, grated | ||
| Vegetable oil | 1 Tablespoon | |
| Carrots | 2 Medium | |
| Broccoli flowerets | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1/2 Cup (16 tbs), quartered | |
| Chicken | 2 Can (10oz) | |
| Hot cooked rice | 4 Cup (16 tbs) | |
| Green onion - 1 medium, sliced diagonally (about 2 tablespoons) (optional) | ||
Directions
GETTING READY
1. Combine the broth, soy sauce and ginger in a small bowl.
2. Blend the cornstarch into this mixture. Keep aside.
MAKING
3. In a large, deep skillet or a wok, heat the oil over medium-high flame.
4. When hot but not smoking, add the vegetables and stir fry for about 3 to 4 minutes until crisp and tender.
5. Add the prepared sauce to the pan and heat, stirring constantly, until it comes to a boil and thickens.
6. Add chicken to sauce and stir to mix well.
7. Heat through, stirring.
SERVING
8. Divide the steaming hot cooked rice among 4 bowls
9. Ladle the chicken, vegetables, and gravy on top.
10. Garnish with onion if you like.
1. Combine the broth, soy sauce and ginger in a small bowl.
2. Blend the cornstarch into this mixture. Keep aside.
MAKING
3. In a large, deep skillet or a wok, heat the oil over medium-high flame.
4. When hot but not smoking, add the vegetables and stir fry for about 3 to 4 minutes until crisp and tender.
5. Add the prepared sauce to the pan and heat, stirring constantly, until it comes to a boil and thickens.
6. Add chicken to sauce and stir to mix well.
7. Heat through, stirring.
SERVING
8. Divide the steaming hot cooked rice among 4 bowls
9. Ladle the chicken, vegetables, and gravy on top.
10. Garnish with onion if you like.
Chef
