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Stir-Fry Your Way

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^ Make it more kid-friendly. If your
children prefer softer veggies, you can
steam them on the stove or in the
microwave for 2 to 3 minutes before
adding them to the stir-fry.
Try a different kind of meat Swap
.chicken for any other lean protein,
such as boneless pork loin, shrimp or
lean red meat.
% Turn up the heat If you enjoy a
spicy kick, add a few shakes of chili
sauce toward

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Ingredients

  • 2 Tbsp. cider vinegar
  • 1/2 Tbsp. light soy sauce
  • 2 Tbsp. brown sugar
  • 3 Tbsp. canola oil
  • 1 lb. boneless, skinless chicken
  • breast cut into bite-size pieces
  • 4 cups of your favorite vegetables
  • (broccoli cut into btte^size pieces,
  • shredded carrots, thinly sliced
  • red bell peppers, chopped onion
  • or thin green beans)
  • 1 Tbsp. minced garlic
  • 1 8-oz. can pineapple chunks,
  • canned in juice, drained, optional
  • 2 tsp. cornstarch mixed with
  • 2 Tbsp. cold water
  • 2 cups cooked brown rice or
  • whole-grain noodles

Details

Preparation

Step 1

1. Preheat a wok or large skillet on low.
In a bowl, combine chicken broth,
vinegar, soy sauce and brown sugar. Turn
heat up to high. Pour in 1 Tbsp. canola
oil and, once hot, add half of chicken
and saute until cooked through, about
5 minutes. Remove to a plate. Repeat
with 1/2 Tbsp. oil and remaining chicken. 2Add vegetables and 1-1/2 Tbsp. oil to
wok; saute until tender, about
3 minutes. Add garlic; saute 1 minute. 3Return chicken to wok; add
pineapple, if desired. Pour in chicken
broth mixture and stir well. Add
cornstarch and stir until sauce thickens
and becomes shiny. Serve over brown
rice or whole-grain noodles.

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