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Stir-Fry Chicken with Vegetables

By: Dominick Romano • In: Entrees • Cuisine: Chinese

Ingredients

  • 1 and 1/2 lbs Chicken Breast (boneless)
  • 1 tbsp Sesame Oil
  • 6 cloves Garlic (minced)
  • 2 tbsp Ginger (fresh, chopped)
  • 1 cup Red Bell Peppers (sliced)
  • 1 cup Carrots (sliced)
  • 1 cup Celery (sliced)
  • 1 cup Mushrooms (sliced)
  • 1 cup Broccoli (florets)
  • 4 Green Onions (cut into one-inch pieces)
  • 1/2 cup Water Chestnuts (sliced)
  • 1 cup Chicken Broth (reduced sodium)
  • 2 tbsp Cornstarch

Step by Step Instructions

Step 1: 

Cut chicken into 1/2-inch strips.

Step 2:

Place sesame oil in large non-stick skillet over high heat. Add chicken strips; stir-fry 6 minutes or until no longer pink.

Step 3:

Add garlic and ginger; stir-fry 2 minutes. Remove chicken from skillet with slotted spoon; set aside.

Step 4:

Heat skillet again. Add pepper, carrot, celery, mushrooms, broccoli, onion and water chestnuts. Stir-fry until vegetables are tender but not limp, about 6 minutes.

Step 5:

Gradually stir broth and soy into cornstarch in small bowl until smooth. Add to skillet along with chicken. Bring to boiling; simmer 1 minute.

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