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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This came from the back of a bag of Bird's Eye Farm Fresh Mixtures, Asparagus Stir-Fry With Pasta to which I added boneless chicken breasts. Nevertheless, when I looked on their site, and searched and searched, I could not find the recipe. I decided to post it as much for my future reference as well as your enjoyment. This was nice and light and a great change from the traditional teriyaki taste we have become accustomed to. Ingredients:
1 teaspoon chicken bouillon granule |
2/3 cup water |
1 tablespoon cornstarch |
1 tablespoon sugar |
1 tablespoon soy sauce |
2 -3 tablespoons lemon juice |
capers (optional) |
red pepper flakes (optional) |
Directions:
1. Dissolve cornstarch and subsequently bouillon in water and blend with remaining ingredients.
2. Add to your recipe instead of prepared stir-fry sauce.
3. Cook, stirring until thick and clear.
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