3 cups vegetables, such as broccoli florets, snow peas, red bell pepper strips, slicec mushrooms,
2 tbsp sesame seed, toasted
Instructions
1. Mix cornstarch with garlic powder and ground ginger in large bowl. Add chicken; toss to coat well. Set aside. Mix soy sauce, broth, scallions and crushed red pepper. Set aside.
2. Heat oil in wok or large deep skillet on high heat. Add vegetables; stir-fry 5 to 7 minutes or until vegetables are tender-crisp. Remove from pan and set aside.
3. Add chicken and cook 8 to 10 minutes. Add reserved soy sauce mixture. Bring to a boil and cook until sauce has thickened. Return vegetables to skillet, toss. Sprinkle with toasted sesame seed. Serve over rice, if desired.
Originally Submitted
3/10/2012
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