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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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To highlight autumn vegetables, our Test Kitchen home economists came up with this seasonal stir-fry. Apple juice is a nice addition to the teriyaki sauce. Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into strips |
1 garlic clove, minced |
1 tablespoon minced fresh gingerroot |
3 tablespoons canola oil |
2 medium carrots, julienned |
2 medium parsnips, peeled, halved and thinly sliced |
1 can (14-1/2 ounces) chicken broth |
3/4 cup apple juice or cider |
3 tablespoons teriyaki sauce |
2 cups fresh broccoli florets |
3/4 cup frozen pearl onions |
1/4 cup cornstarch |
1/2 cup cold water |
hot cooked rice |
Directions:
1. In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender.
2. Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.
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