Chicken and Vegetable Stir Fry
By soccercat
Ingredients
- Sauce:
- 2 tbs. water
- 1 tbs. bottled low sodium stir fry sauce
- 1 teas. cornstarch
- 1 lb. boneless, skinless chicken breast
- 1 teas. vegetable oil
- 1 cup broccoli florets, cut into 1 inch pieces
- 1/2 cup sliced red bell peppers
- 1/2 cup thinly sliced carrots
- 1/2 cup no salt added canned baby corn, rinsed and
- drained, and cut into bite sized pieces
- 2 green onions, sliced (about 1/4 cup)
- 1 teas. bottled minced garlic or 2 medium cloves garlic
Details
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
For sauce, in a small bowl, stir together all ingredients; set aside.
Rinse chicken and pat dry with paper towels. Thinly slice chicken.
heat a wok or large skillet over medium high heat. Add oil and swirl to coat bottom. Cook chicken for 3 to 4 minutes, or until no longer pink in center, stirring occasionally.
Add remaining ingredients and cook for 3 to 4 minutes, or until vegetables are tender crisp, stirring frequently.
Push chicken mixture aside, making a well in center of wok. Add sauce mixture; stir chicken mixture into sauce. Cook for 1 to 2 minutes, or until sauce has thickened, stirring occasionally.
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