No Reviews
You must be logged in to post a review.
Easy Chicken Stir-Fry
x
Print Options
Description
An easy, flavorful chicken stir-fry recipe that could easily be adapted to beef or shrimp.
Ingredients
- 1 pound Thinly Sliced Chicken Breast
- 1 bag Frozen Mixed Vegetables
- 2 cloves Garlic, Crushed
- 2 Tablespoons Minced Fresh Ginger
- 2 Tablespoons Olive Oil
- 15 ounces, fluid Can Of Chicken Broth
- ¼ cups Soy Sauce
- 2 Tablespoons Sesame Oil
- 1 dash Red Pepper Flakes
- 3 Tablespoons Cornstarch
Preparation
In a large saucepan, saute the ginger and garlic in olive oil for 1 minute. Then add chicken. Cook for approximately 5 minutes, until no longer pink.
In a separate bowl, mix the chicken broth, soy sauce, sesame oil, red pepper flakes as desired, and cornstarch. Add to the saucepan, along with the vegetables.
Cook, stiring occasionally, until vegetables are heated through and sauce thickens, approximately 10 minutes.
Serve over hot rice and enjoy!
Note: 1 1/2 tsp of powdered ginger could be substituted for fresh ginger; just add it to the sauce ingredients. Any variety of fresh cooked vegetables (about 4 cups) could also be substituted for the frozen vegetables.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
jenmomof3 on 10.28.2009
Thanks for your comments. I think this recipe has lots of room to throw in other stuff, depending on what kind of flavor you like. I’ve also found that what brand of chicken broth I use will change the flavor too. I tend to like things pretty saucy, so if you like less sauce for the rice, certainly cutting down the amount is a good idea.
tifscatku on 10.28.2009
While this recipe is a good base I ran into a few problems. I love how simple it was and it came together quite quickly. Unfortunately the sauce did not have much flavor. It was quite bland. Also there was way too much sauce for the amount of stir-fry. I ended up using 2/3 of it, and it thickened up nicely. I may mess with the base and try to add more flavor.