Chicken Vegetable Stir-Fry
1/4 cup sesame oil
4 boneless chicken breast, cut into 1-inch pieces
1 sweet onion, diced
1 cup fresh snow peas
2 carrots, thinly sliced
1 small green pepper, seeded and diced
1 11-oz. can baby corn, drained
1 cup chicken broth
1 Tbsp. cornstarch
1/4 cup soy sauce
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
Heat oil in a wok or skillet. Stir-fry chicken for several minutes, add vegetables and stir-fry for several minutes. Whisk together chicken broth, cornstarch, soy sauce, garlic and ginger and add to chicken and vegetables. Cook for a couple of minutes or until mixture starts to thicken. Serve over hot rice.
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