Vegetable-Chicken Stir-fry
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min
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Cook Time
0 min
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Servings
4 serving(s)
Tags
Gluten Free, No Pork, No Red Meat, Dinner, Lunch, Low Calorie, Low Fat, Low Sugar
- Cook rice in water as directed on package.
- Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
- In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
- Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
- Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.
