 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3/4 pound(s) chicken tenders |
2 tablespoon(s) low-sodium soy sauce |
1/2 teaspoon(s) cayenne pepper |
2 tablespoon(s) rice or cider vinegar |
1 tablespoon(s) fresh gingerroot grated |
2 teaspoon(s) garlic minced |
1 teaspoon(s) cornstarch |
2 tablespoon(s) sesame or vegetable oil |
2 cup(s) button mushrooms sliced |
3 cup(s) broccoli florets |
1 whole(s) red bell pepper cut into thin strips |
4 ounce(s) haricots verts (very thin string beans) |
1 whole(s) small yellow or red onion sliced lengthwise |
1 can(s) whole baby corn rinsed |
1/2 cup(s) low-sodium chicken broth or water |
1/2 teaspoon(s) salt (optional) |
Directions:
1. Season chicken with half the soy sauce and cayenne; let stand. In small bowl, blend remaining soy sauce, vinegar, ginger, garlic and cornstarch; set aside. In wok or large skillet, heat half the oil over high heat; stir-fry chicken until no longer pink inside, about 5 minutes. Remove chicken to a platter. Heat remaining oil over high heat; stir-fry mushrooms 1 minute. Add broccoli, bell pepper, string beans and onion; stir-fry 1 minute. Cover and reduce heat to medium; cook until vegetables are crisp-tender, about 2 minutes. Uncover and increase heat to high; add corn and the chicken. Add broth. Pour cornstarch mixture into pan; cook, stirring, until liquid is thickened, about 1 minute. Taste and correct seasoning, adding salt if desired.
|
|