 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
Here's a great stir fry that goes good over rice, or thin angel hair pasta. Sometimes I add toasted sliced almonds. Ingredients:
3 tablespoons oil, divided |
1 lb boneless chicken, cut into strips |
1 cup sliced celery |
1 cup carrot, cut into strips |
2 cups sugar snap peas |
1 tablespoon minced onion |
1 tablespoon minced garlic |
1 1/2 cups chicken broth |
2 teaspoons cornstarch |
1 tablespoon soy sauce |
1/2 teaspoon dried ginger |
Directions:
1. In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
2. Remove chicken, keep warm.
3. In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
4. Add snow peas and saute 3 minutes.
5. Add onion and garlic.
6. Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
7. Add to vegetables;cook and stir until mixture thickens.
8. Return chicken and heat through.
|
|