Chinese Chicken Stir Fry With Rice
|Peanut oil||2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Skinless boneless chicken breast||10 Ounce|
|Garlic||1 Clove (5 gm)|
|Grated pared ginger root||1⁄4 Teaspoon|
|Thinly sliced onion||1 Cup (16 tbs)|
|Julienne cut red bell pepper||1⁄2 Cup (8 tbs)|
|Julienne-cut green bell pepper||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned chicken broth||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Cooked long grain white rice||1 Cup (16 tbs)|
Heat 12-inch nonstick skillet or a wok; add oils and heat.
Add chicken, garlic, and ginger; sprinkle with salt, pepper, and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1 to 2 minutes.
Add vegetables and half the broth and stir to combine; cover and let cook until vegetables are tender-crisp, 1 to 2 minutes.
In measuring cup or small bowl combine remaining broth, soy sauce, and cornstarch, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until mixture is thickened.
Arrange rice in a circle around edge of serving platter and spoon chicken mixture onto center of platter.