1 pound boneless skinless chicken breast cut into 1 inch cubes
1 pound uncooked firm vegetable such as asparagus or broccoli, trimmed and cut into 1.5 inch pieces
1 medium red bell pepper, diced
3 tbsp low sodium saoy sauce
1 tbsp cornstarch or flour
1/4 cup dry sherry
2 tbsp canola oil
2 cloves of garlic, minced
3 tbsp fresh minced ginger
2 tbsp sesame oil
1/2 cup scallions, chopped
1 egg white beaten
1/4 cup chicken broth
Instructions
Combine chicken and egg white, toss lightly and set aside. In a small bowl combine soy sauce, cornstarch, sherry, and sesame oil. Stir well.
In a large skillet, heat 1 tbsp canola oil. Add garlic and ginger and stir-fry 2 minutes. Add asparagus (or broccoli, etc.) and stir-fry 1 minute longer. Add chicken broth. Cover and cook minutes or until vegetables are crisp-tender. Remove contents of pan and set aside. Wipe pan.
Heat remaining 1 tbsp of canola oil. Add chicken and stir-fry until cooked through. Add vegetable mixture, red bell pepper, and scallions.
Stir sauce and add to pan, stirring to coat. Cool until mixture thickens.
Serving
Suggestions
Serve over brown rice cooked in chicken broth.
Originally Submitted
3/8/2012
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