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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. |
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