Stir Fry Chicken and Vegetables

Stir Fry Chicken and Vegetables
Stir Fry Chicken and Vegetables

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

Serving

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Tbsp of Oil, peanut or canola

  • 1/2

    cup Chicken Broth

  • 6

    clove of Garlic, minced

  • 1

    tsp. fresh Ginger, minced

  • 1

    bunch of Green Onions, thinly sliced

  • 1

    pound of Bonless, Skinless Chicken Breast,cut into bite size pieces

  • 1

    Brown Onion, sliced

  • 1

    cup cabbage, sliced

  • 1

    Red Bell Pepper, sliced

  • 2

    cup whole Sugar Snap Peas

  • Finishing sauce:

  • 1/2

    cup Chicken Broth

  • 2

    Tbsp Soy Sauce

  • 2

    Tbsp White Sugar

  • 2

    Tbsp Cornstarch

Directions

In a wok heat to med-high heat for 3-4 minutes, add 1 Tbsp Oil. Coat sides of the pan with Oil, heat oil 1-2 minutes. Stir in half of the Garlic, Ginger and Green Onions. Toss and stir rapidly for 30 seconds. Add Chicken don't stir let it cook for 1 minutes, then toss and stir for 3-4 minutes or until chicken is no longer pink. Place in bowl and wipe the pan with paper towel, place pan back on heat. Add 1 Tbsp Oil, add the remaining Garlic, Ginger and Green Onions toss for 30 seconds. Add Brown Onion and Cabbage toss and stir 5 minutes or until tender. Then add Red Pepper, Sugar Peas and 1/2 cup Broth. Cover and cook for 2-3 minutes or until Vegetables are tender. Place the cooked Chicken in pan and toss. Make a hole in middle of pan, pour Finishing Sauce in hole, let sauce boil and thicken for 1 minute. then stir. Serve over Cooked Rice or Noodles.

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