Chicken Stir-Fry

By Addie

I'm intimidated by recipes that have a long list of ingredients, but this recipe is so simple--especially if you prep everything at the beginning (chicken, onions, any veggies that need chopping) and keep your measuring devices close at hand to keep the steps moving.

Ingredients

• 1 pound boneless, skinless chicken breast halves
• 2 cloves of garlic, finely chopped
• 2 teaspoons finely chopped gingerroot (in a pinch I use ground ginger)
• 1 medium onion, thinly sliced into wedges
• 1 package (12 oz) stir-fry veggies (I use Green Giant Simply Steam Garden Vegetable Medley and pick out the frozen butter sauce bits to just get the peppers, potatoes, and snap peas).
• 1 cup sliced mushrooms
• 1 cup chicken broth (divided)
• 3 tbsp reduced-sodium soy sauce
• 2 teaspoon sugar
• 2 teaspoons cornstarch

Preparation

Step 1

1. Cut chicken into 1-inch pieces. Spray 12-inch skillet with cooking spray and heat over medium-high heat (I use a touch of olive oil). Add chicken, garlic, and gingerroot and cook, stirring frequently, until chicken is brown (2-3 minutes).

2. Add onions, 3/4 cup of broth, soy sauce, and sugar. Cook, covered, on medium heat 5 minutes, stirring occassionally.

3. Add mushrooms and frozen vegetables (if you're feeling amitious, cut up some fresh veggies instead of frozen). Cook, covered, for 5 minutes until chicken is cooked throughout and veggies are heated through but crisp.

4. Mix cornstarch and 1/4 cup of broth. Stir in a little sauce from stir-fry to heat mixture, then stir all into the stir-fry. Cook until sauce is thickened.

5. Serve with rice and garnish with peanuts and chow mein noodles. Don't forget your chopsticks!

Serves 4