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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a simple stir-fry that is made up in about 30 minutes. Another version of this is the Oriental stir fry, prepare as given in the recipe, adding a can (14oz) baby corn (drained) sliced diagonally and 1/4 cup red pepper chunks with other vegetables. After simmering sprinkle with 1/4 cup chopped peanuts or cashews. Another version of this is Mushroom Chicken stir fry - simply add 1/2 cup halved button mushrooms and 1/4 cup each, sliced water chestnuts and green pepper strips with other vegetables. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut in strips |
3 cups fresh cut-up vegetables (thawed) or 3 cups frozen mixed vegetables (thawed) |
1 1/2 cups campbell's ready-to-use chicken broth |
1 -2 tablespoon soy sauce |
2 tablespoons cornstarch |
1 teaspoon garlic powder |
1/2 teaspoon ground ginger |
4 cuops hot cooked rice |
Directions:
1. Heat oil at medium-high in skillet. Add chicken and cook until browned on alll sides. Set chicken aside. Add and stir fry veggies until tender-crisp. Reduce heat to medium.
2. Add mixture of broth, soy sauce, cornstarch, garlic and ginger to skillet. Heat to a boil, sitrring often. Return chicken to skillet. Reduce heat to low.
3. Simmer until chicken is cooked through - about 10 minutes. Serve with rice noodles.
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