You may also like
Categories:
chicken breast halves vegetable oil broccoli florets onion cornstarch cold water chicken broth teriyaki sauce soy sauce pepper ground ginger cayenne pepper garlic
Viewed: 52 - Published at: 8 years agoIngredients
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 2 cups each broccoli florets, cauliflowerets and carrot pieces
- 1 cup chopped onion
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups chicken broth
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
Method
- In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside.
- In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
