Broccoli Chicken Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chinese Five Spice is the key ingredient in this colorful stir-fry, notes Lucy Duncan of Willis, Virginia. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch pieces |
1 tablespoon canola oil |
2 cups fresh broccoli florets |
1 small sweet red pepper, julienned |
1 can (8 ounces) sliced water chestnuts, drained |
1 package (6 ounces) frozen snow peas, thawed |
1 small onion, cut into thin wedges |
2 garlic cloves, minced |
1 teaspoon chinese five spice |
1 can (14-1/2 ounces) chicken broth |
2 tablespoons cornstarch |
2 tablespoons cold water |
4 cups hot cooked rice |
Directions:
1. In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
2. Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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