EASY VEGETABLE STIR-FRY WITH CHICKEN
From: The American Institute for Cancer Research

Marinade (see below)
1/2 lb. boned, skinless chicken, thinly sliced
2-3 Tbsp. peanut or canola oil
3 cups cut-up vegetables, a mix of red, orange and green varieties
2 Tbsp. light soy sauce
1 Tbsp. Mirin (Japanese cooking wine), or chicken broth plus 1 pinch sugar
1 tsp. sugar
1 tsp. cornstarch
3 cups hot steamed rice (preferably brown)

Marinade
1/4 cup light soy sauce
1 tsp. sugar
1/2 tsp. minced scallion (optional)
1 Tbsp. Mirin (Japanese cooking wine), or broth plus 1 pinch sugar
1/4 tsp. minced ginger (optional)

In a wide, shallow bowl, mix together marinade ingredients. Add chicken and marinate during other preparations, then drain and pat dry of excess liquid with paper toweling. Discard marinade. (Used marinade may be contaminated by bacteria that can cause food-borne illness.)

Make sauce by mixing together soy sauce, Mirin (or broth and sugar) and cornstarch until well blended. Set aside.

Heat large skillet or wok. Add 1 Tbsp. oil and heat until very hot. Add chicken and stir-fry until cooked through. Remove with slotted spoon and set aside.

Using small amounts of oil as needed, add vegetables in batches and stir-fry, starting with those that take the longest to become tender-crisp. Transfer each batch of cooked vegetables to a large bowl.

When all vegetables are tender-crisp, recombine all food in pan and stir until heated through. Stir sauce to re-combine and add, stirring until sauce thickens. Remove from heat and serve immediately with steamed rice.

Makes 4 servings, each containing 350 calories and 9 grams of fat.

Category:  Main Dishes, Chicken, Poultry
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