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Category: Main Course
Stir-Fry Chicken and Vegetables - TastyPlanner.com
Chef: Rawill5
Celebrity chef Robin Miller helps us whip up delicious Chinese grub in less time than it takes to call for takeout
Recipe Source: Men's Fitness
Ingredients
1 tbsp Peanut Oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
15 oz) can baby corn
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 tsp cornstarch
1 cup reduced-sodium chicken broth
Nutty Basmati Rice With Almonds
1/2 cup slivered almonds
2 cups reduced-sodium chicken broth
1 cup basmati rice
1/2 tsp salt
1/4 tsp Freshly ground black pepper
Instructions
Nutty Basmati Rice With Almonds
Toast almonds in a saucepan over medium heat until light brown. Shake the pan frequently to prevent burning. Add remaining ingredients, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed. Fluff with a fork before serving.
To make the stir-fry:
1 Heat oil in a wok or large skillet over medium-high heat.
2 Add garlic and ginger; cook 1 minute.
3 Add chicken; cook 3 to 4 minutes or until starting to brown, stirring constantly.
4 Add onions, carrots, and peppers; cook 1 minute.
5 Add snap peas, corn, and broccoli; cook 2 minutes.
6 Add soy sauce; cook 2 minutes or until vegetables are just tender.
7 In a small bowl, stir cornstarch in chicken broth until dissolved and add to wok. 8 Simmer 2 minutes or until sauce thickens. Serve over rice.
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