Recipes

Chicken

Chicken Stir-Fry

Ingredients

• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon canola oil, optional
• 1 pound boneless skinless chicken breasts, cut into 1/8-in. strips

SAUCE:

• 1/2 cup chicken broth
• 2 tablespoons Chinese cooking wine, optional
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• Dash white pepper

STIR-FRY:

• 2 tablespoons canola oil, divided
• 4 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 3 cups chopped fresh mixed vegetables, such as broccoli, sweet red pepper, onion and carrots
• Optional: Hot cooked rice and sesame seeds

Description

1. In a small bowl, whisk cornstarch, salt, pepper and oil if desired. Add chicken; toss to coat. Marinate at room temperature 15 minutes. In a small bowl, mix sauce ingredients until smooth; set aside.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken mixture; stir-fry 4-5 minutes or until no longer pink. Remove from pan.
3. Stir-fry garlic and ginger in remaining 1 tablespoon oil for 1 minute. Add remaining vegetables; cook until vegetables are crisp-tender, 2-3 minutes longer.
4. Stir sauce mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return chicken pan; heat through. If desired, serve with rice and sesame seeds.