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Southern Stir Fry

21st.Century.Chef's picture
Ingredients
  Boneless skinless chicken breasts 1 Pound
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Condensed chicken broth 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Soy sauce 2 Tablespoon
  Water 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Garlic 1 Clove (5 gm), thinly sliced
  Onion 1 Medium, thinly sliced
  Carrots 2 Medium, peeled and cut with garnisher
  Canned baby corn on the cob 15 Ounce, drained (1 Can)
  Fresh green beans 5 Ounce, stemmed (1 Cup)
  Pepper red 1 Medium, seeded, thinly sliced
  Hot cooked rice 2 Cup (32 tbs)
Directions

Cut chicken breasts into strips about 2 inches long and 1/4-inch thick.
In small bowl, mix together ginger, salt and pepper; sprinkle over chicken strips.
In another bowl, combine chicken broth, cornstarch, soy sauce, water and sugar; set within easy reach of rangetop.
Heat oil in Stir-Fry Skillet over high heat.
Add chicken strips and garlic; stir-fry 3 to 4 minutes.
Add onion, carrots, corn, green beans and red pepper; stir-fry 4 to 5 minutes.
Stir in broth-corn-starch mixture and cook, stirring, until thickened.
Serve immediately over hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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