Stir-Fry Chicken and Vegetables

"Robin Miller"
 
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photo by a food.com user photo by a food.com user
Ready In:
12mins
Ingredients:
12
Yields:
4 dishes
Serves:
4
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ingredients

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directions

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.

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Reviews

  1. I found this recipe easy to make, super healthy, and tasty. Love that it is low in sodium! I have also substituted equivalent amount of frozen stir-fry vegetable blend to save time, and it turned out GREAT!
     
  2. I made this dinner for me and my husband and we both loved it! I used green pepper instead of red, and left out the ginger. I also used Pork instead of chicken, which was lovely. I served it over Basmati rice. Loved the sauce! Great recipe!
     
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Tweaks

  1. I made this dinner for me and my husband and we both loved it! I used green pepper instead of red, and left out the ginger. I also used Pork instead of chicken, which was lovely. I served it over Basmati rice. Loved the sauce! Great recipe!
     

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