Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry is an moderately easy dinner. Made with 1 whole skinless boneless chicken breast, cut in strips, 2/3 c. water, 1 tbsp. soy sauce, 1 tbsp. cornstarch and 3 carrots, peeled and sliced diagonally or in thin strips, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Prepare all ingredients ahead of time.
Marinate chicken breast strips in soy sauce and garlic mixture of water, soy sauce and cornstarch.
Heat wok and put in oil; swirl to coat.
Cook chicken until white.
Remove.
Cook carrots a few minutes, then add broccoli.
(Add oil, water or 1/2 cup bouillon or broth, if needed.) Stir-fry until broccoli begins to get tender (bright green).
Then add onion.
Stir-fry a few more minutes.
Then add mushrooms and soy sauce mixture.
Stir until thickened (2 to 3 minutes).
Serve over hot rice.
π· Perfect Pairings
Complete your meal with these
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