Oriental Chicken Stir-fry
1 lb boneless, skinless chicken breast, cut into strips (450 g)
1 Tbsp canola oil (15 mL)
1 tsp minced gingerroot (5 mL)
4 cups assorted oriental vegetables (1000 mL)
1/2 cup chicken broth (125 mL)
2 Tbsp soy sauce (30 mL)
1 Tbsp each vinegar, cornstarch, and honey (15 mL)
In a large non-stick skillet or wok, combine canola oil and chicken. Stir-fry until chicken is just cooked.
Add garlic, gingerroot and oriental vegetables. Cook until tendercrisp.
Combine chicken broth, soy sauce, vinegar, cornstarch and honey. Add to stir-fry. Cook over moderate heat until sauce is thickened.
Servings: 4
1 lb boneless, skinless chicken breast, cut into strips (450 g)
1 Tbsp canola oil (15 mL)
1 tsp minced gingerroot (5 mL)
4 cups assorted oriental vegetables (1000 mL)
1/2 cup chicken broth (125 mL)
2 Tbsp soy sauce (30 mL)
1 Tbsp each vinegar, cornstarch, and honey (15 mL)
In a large non-stick skillet or wok, combine canola oil and chicken. Stir-fry until chicken is just cooked.
Add garlic, gingerroot and oriental vegetables. Cook until tendercrisp.
Combine chicken broth, soy sauce, vinegar, cornstarch and honey. Add to stir-fry. Cook over moderate heat until sauce is thickened.
Servings: 4
MsgID: 3129570
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
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