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| Chicken Stir-Fry Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
1/4 cup orange juice
1 1/2 tablespoon cornstarch
1 lb skinless; boneless chicken breasts;
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoon reduced-sodium soy sauce
2 1/2 teaspoon vegetable oil
1 clove garlic; minced
1 tablespoon minced fresh ginger -or-
1 1/8 teaspoon ground ginger
1 1/2 cup snow peas or green beans
1 medium red bell pepper; cut into thin strips
3/4 cup sliced green onion
2 cup cooked white rice
Cooking Directions:
1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
3. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.
FROM "HEALTHY MEALS IN MINUTES"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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