Tuesday, March 16, 2010

Chicken and Vegetable Stir Fry

Another quick-n-easy recipe from me! This can be on the table in less than 15 minutes. It's a family favorite - enjoy!

Chicken & Vegetable Stir-Fry

4 cups cooked rice, hot & ready to serve

Vegetable or sesame oil

16 oz bag frozen vegs (we like the stir-fry mix)

2 cups chicken - can be precooked or fresh - cut into bite-sized cubes

1 cup chicken broth

6 T soy sauce - low sodium is ok

2 T cornstarch

2 T brown sugar

Mix broth, soy sauce, cornstarch & brown sugar in small bowl until fully combined. Set aside.

In a large skillet on medium-high heat, cook & stir frozen vegetables in 1 T hot oil for 4 minutes. Remove vegetables from skillet into serving bowl.

Reduce heat to medium & add 1 T oil to skillet.
Cook & stir chicken cubes, 2 minutes if precooked, 4-6 minutes if raw. Cook until heated or cooked through.

Add broth mixture to chicken in skillet. Heat & stir until thick & bubbly. (This just takes about a minute so keep stirring & don't walk away!)

Add vegetables back to skillet, stir to cover all with sauce. Cover skillet & simmer on low for 2 minutes.

Serve over rice.

This is great with tofu too, if you want a vegetarian meal.

You can use leftover veggies from your fridge, but only cook them at the beginning for about 2 minutes - just to reheat them.

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