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.
- 1 pound boneless chicken breasts
- 2 Tablespoons vegetable or peanut oil
- 2 cloves garlic, minced
- 1 cup fresh or frozen snow peas, trimmed
- 2 cups 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
- Cut the chicken breasts diagonally into long strips. Set aside.
- Heat the oil in a 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.
- 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.
- Add chicken back to the pan and stir in the chicken broth mixture. Cook over high heat for a minute or two until the sauce turns translucent.
- Season with salt and pepper. Remove the cinnamon stick before serving. Serve with rice or noodles.