Stir-Fry Your Way
By Meisje
^ 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
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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