Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry is an moderately easy dinner. Made with 2 tbsp. cornstarch, 1 (14 1/2 oz.) can chicken broth, 1 tbsp. soy sauce, 1/4 tsp. ground ginger and 2 tbsp. vegetable oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In small bowl, stir together cornstarch, broth, soy sauce and ginger until smooth; set aside.
In 10-inch skillet or wok over medium-high heat in 1 tablespoon hot oil, stir-fry half of the chicken until browned.
Remove and set aside.
Repeat with remaining chicken.
Reduce heat to medium.
In same skillet in remaining 1 tablespoon hot oil, stir-fry vegetables and garlic until vegetables are tender-crisp.
Add reserved cornstarch mixture.
Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet.
Heat through, stirring occasionally.
Serve over rice.
π· Perfect Pairings
Complete your meal with these
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