Monday, July 29, 2013


3 tbsps canola oil, divided
1 lb boneless skinless chicken, cut into strips
4 cups cut up vegetables (broccoli, carrots, celery, or your choice)
1 garlic clove, minced
1 can 10 1/2-oz) condensed low-fat chicken broth
2 tbsps cornstarch
1 tbsp soy sauce
1/2 tsp ground ginger
Hot cooked Chinese rice noodles
Toasted sliced almonds for garnish

In a wok (or large skillet) over medium-high heat, heat 2 tablespoons of the oil until hot.  Add half of the chicken and stir-fry until browned and no longer pink in the center.  Remove from skillet and repeat with the other half of the chicken. Remove and add to the other chicken.

In the same wok, add the other tablespoon of oil, the vegetables and the garlic; stir-fry until crisp tender.

In a small bowl, stir together the broth, cornstarch, soy sauce, and ginger until smooth.  Add the skillet along with the chicken and cook until the mixture boils and thickens.  Stir constantly during this time.

Serve over the noodles and garnish by sprinkling the almonds over the top.

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