Chicken and Vegetable Stir Fry

 
 
 

By 

Stir-fries are a perfect way to accomodate the entire family's tastes -- picky eaters can eat the veggies they like and leave the rest.

Ingredients

  • 1 lb. boneless chicken breasts
  • 2 tbsp. vegetable or peanut oil
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen snow peas, trimmed
  • 2 cips drained baby corn
  • 1 bunch scallions, cut into 1-inch silces
  • 1/2 cup chicken broth, mixed with 1 tbsp cornstarch
  • 1 stick cinnamon (optional)
  • salt and pepper to taste

Directions

  1. Cut the chicken breasts diagonally into long strips. Set aside.
  2. Heat the oil ina  wok or deep, heavy skillet. Add the chicken and cinnamon stick and cook over high heat, stirring and tossing, until the chicken is no longer pnk. Remove the chicken to a plate and set aside. Leave the cinnamon in the pan.
  3. Add garlic to the pan and stir-fry for a few seconds, until fragrant. Add the snow peas, baby corn and scallions and cook, stirring and tossing, until peas turn bright green.
  4. Add chicken back to the pan and stir in the chicken broth mixture. Cook over high heat for a mintue or two until the sauce turns translucent.
  5. Season with salt and pepper. Remove the cinnamon stick before serving. Serve with rice or noodles.
 
 



 
 
 
Copyright 2014 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint