Chicken-vegetable Stir Fry Recipe | Asian Recipes
How to prepare "chicken-vegetable stir fry"
chicken-vegetable stir fry
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, minced
stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. in a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. remove; set aside. repeat with remaining chicken. in skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. reduce heat to medium. stir in reserved chicken and broth mixture. cook until mixture boils and thickens, stirring constantly.
serve over rice.
