Chicken Stir Fry
|Skinless boneless chicken||1 Pound, cut into strips|
|Unsalted butter||2 Tablespoon|
|Onion||1 , sliced thinly or cut in 1/8ths, lengthwise|
|Carrots||3 , sliced thinly on bias|
|Green pepper||1 , cut into strips|
|Mushrooms/Bean sprouts||2 Cup (32 tbs)|
|Soy sauce||2 Tablespoon|
|Chopped fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
Preheat browning casserole 6 minutes, add butter and chicken and stir fry quickly to brown as much of the chicken as possible in the first minute.
Cover and cook on HIGH 1-2 minutes or until juices run clear..
Add onions, carrots and green pepper and cook 5 minutes on HIGH.
Meanwhile, shake sauce ingredients together in a jar with a tight fitting lid.
Add to casserole and continue to cook on HIGH 4-5 minutes, stirring every minute, until sauce thickens and clears.
Add mushrooms or bean sprouts during last minute of cooking so they will just heat through rather than cook.