Chicken Stir-Fry

Try this Chicken Stir-Fry recipe, or contribute your own. "Corn" and "Poultry" are two of the tags cooks chose for Chicken Stir-Fry.

Cuisine: AmericanMain Ingredient: Chicken

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Ingredients

Ready in 1 hours
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Original recipe makes 4 Servings

1 Garlic; minced

1 mdRed bell pepper; cut

3/4 cReduced-sodium chicken broth

1 1/2 tbCornstarch

1 lbSkinless; boneless chicken

1 1/2 tbReduced-sodium soy sauce

1 1/8 tsGround ginger

2 cCooked white rice

1 1/2 cSnow peas or green beans

2 1/2 tsVegetable oil

1/4 cOrange juice

1 tbMinced fresh ginger -or-

3/4 cSliced green onion

Chicken Stir-Fry Preparation

1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. 2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. 3. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. 4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.