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chicken breasts cornstarch soy sauce oil frozen broccoli onion mushrooms fresh bean sprouts chicken broth
Viewed: 62 - Published at: 9 years agoIngredients
- 2 chicken breasts, skinned, boned and thinly sliced
- 3 Tbsp. cornstarch
- 4 Tbsp. soy sauce
- 2 Tbsp. oil
- 1/2 lb. pkg. frozen broccoli, broken and defrosted
- 1 medium onion, sliced or chopped
- 1/4 lb. mushrooms, sliced
- 2 c. fresh bean sprouts
- 1 c. chicken broth
Method
- Mix the cornstarch and soy sauce together first.
- Place the chicken in the cornstarch mixture and stir until chicken is thoroughly coated.
- Let stand for 15 minutes.
- Heat oil in wok over high heat.
- Add chicken and stir-fry until browned.
- Remove the chicken from the wok.
- Put the broccoli and onion in the wok and stir-fry for two minutes.
- Add the mushrooms and bean sprouts.
- Return the chicken to the wok.
- Stir in chicken broth; cover and cook gently for five minutes or until the vegetables are crisp and tender.
- Serve with rice.
