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Categories:
cornstarch chicken broth soy sauce ground ginger vegetable oil skinless fresh vegetables garlic powder hot cooked rice
Viewed: 21 - Published at: 7 years agoIngredients
- 2 Tbsp. cornstarch
- 1 (14 1/2 oz.) can chicken broth
- 1 Tbsp. soy sauce
- 1/4 tsp. ground ginger
- 2 Tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breasts, cut in strips
- 5 c. cut up fresh vegetables (broccoli, mushrooms, carrots, celery and green onions)
- 1/8 tsp. garlic powder
- 4 c. hot cooked rice
Method
- In small bowl, stir together cornstarch, broth, soy sauce and ginger until smooth; set aside.
- In 10-inch skillet or wok over medium-high heat in 1 tablespoon hot oil, stir-fry half of the chicken until browned.
- Remove and set aside.
- Repeat with remaining chicken.
- Reduce heat to medium.
- In same skillet in remaining 1 tablespoon hot oil, stir-fry vegetables and garlic until vegetables are tender-crisp.
- Add reserved cornstarch mixture.
- Cook until mixture boils and thickens, stirring constantly.
- Return chicken to skillet.
- Heat through, stirring occasionally.
- Serve over rice.
