GROUND CHICKEN STIR FRY
1 1/2 tsp peanut or vegetable oil
1 dried hot chili peppers (optional)
5 oz ground lean chicken
1 cup sliced onions
1 cup sliced fresh mushrooms
1 cup red bell pepper strips
1 cup broccoli florets
1 garlic clove, minced
1 tsp minced pared gingerroot
1 cup chicken broth-ready to serve
1 tsp cornstarch
1/2 tsp Chinese sesame oil
In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and cook over medium-high heat for 30 seconds. Using a slotted spoon, remove and discard chili peppers, if used.
Add chicken, onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook over high heat, stirring quickly and frequently, until chicken is no longer pink, 2 to 3 times.
In small mixing bowl, combine broth, cornstarch and sesame oil, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low and let simmer until thoroughly heated, about 5 minutes.
Makes 2 servings
1 1/2 tsp peanut or vegetable oil
1 dried hot chili peppers (optional)
5 oz ground lean chicken
1 cup sliced onions
1 cup sliced fresh mushrooms
1 cup red bell pepper strips
1 cup broccoli florets
1 garlic clove, minced
1 tsp minced pared gingerroot
1 cup chicken broth-ready to serve
1 tsp cornstarch
1/2 tsp Chinese sesame oil
In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and cook over medium-high heat for 30 seconds. Using a slotted spoon, remove and discard chili peppers, if used.
Add chicken, onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook over high heat, stirring quickly and frequently, until chicken is no longer pink, 2 to 3 times.
In small mixing bowl, combine broth, cornstarch and sesame oil, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low and let simmer until thoroughly heated, about 5 minutes.
Makes 2 servings
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