Southern Stir Fry Recipe
Ingredients
| 1 pound boneless, skinless chicken breasts | ||
| Ground ginger | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Chicken broth | 1/3 Cup (16 tbs), condensed | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| I tablespoon vegetable oil | ||
| Garlic | 1 Clove (5gm), thinly sliced | |
| Onion | 1 Medium, thinly sliced | |
| 2 medium carrots, peeled and cut with Garnisher | ||
| 1 can (15 ounces) baby corn-on-the-cob, drained | ||
| Green beans | 1 Cup (16 tbs), stemmed | |
| 1 medium red pepper, seeded, thinly sliced | ||
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
Cut chicken breasts into strips about 2 inches long and 1/4-inch thick.
In small bowl, mix together ginger, salt and pepper; sprinkle over chicken strips.
In another bowl, combine chicken broth, cornstarch, soy sauce, water and sugar; set within easy reach of rangetop.
Heat oil in Stir-Fry Skillet over high heat.
Add chicken strips and garlic; stir-fry 3 to 4 minutes.
Add onion, carrots, corn, green beans and red pepper; stir-fry 4 to 5 minutes.
Stir in broth-corn-starch mixture and cook, stirring, until thickened.
Serve immediately over hot cooked rice.
In small bowl, mix together ginger, salt and pepper; sprinkle over chicken strips.
In another bowl, combine chicken broth, cornstarch, soy sauce, water and sugar; set within easy reach of rangetop.
Heat oil in Stir-Fry Skillet over high heat.
Add chicken strips and garlic; stir-fry 3 to 4 minutes.
Add onion, carrots, corn, green beans and red pepper; stir-fry 4 to 5 minutes.
Stir in broth-corn-starch mixture and cook, stirring, until thickened.
Serve immediately over hot cooked rice.
Chef
