Stir-Fry Chicken and Vegetables
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 40 min | Yield: 4 servings |
Really tasty stir fry with a lot of vegetables!
Ingredients
- 1 tbsp Peanut Oil
- 2 cloves Garlic Clove
- 1 tbsp Ginger, Ground
- 1 lb Chicken Breast (boneless,skinless)
- 1 medium Onion, Sweet
- 2 cups Sliced Carrots
- 1 medium Red Bell Pepper, Raw
- 2 cups Sugar Snap Peas
- 15 oz Baby Corn
- 2 cups Broccoli Florets
- 1/4 cup Reduced Sodium Soy Sauce
- 2 tsp Corn Starch
- 1 cup Reduced Sodium Chicken Broth
Directions
Heat Oil in large skillet over medium high heat. Add finely chopped garlic and ginger to oil and cook for a minute. Add chicken and cook until it just starts to brown. Add onions and peppers and cook for a minute. Add snap peas, carrots, corn and broccoli and cook for a couple minutes. Add soy sauce and cook for a couple of minutes or until vegies are tender crisp. Dissolve cornstarch in chicken broth then add to pan. Stir until sauce thickens. Serve over rice.