Mom’s Version of Stir-Fried Chicken and Vegetables from Food Network

This easy stir fry recipe is from my mom. Mom says . . .

Here’s what I made tonight.  You can change the veggies to what you want. Because of what I had in the frig I added yellow pepper for color, diced leek, green beans plus what was in the recipe.  That canned baby corn added something a little different and I liked that. 

Mom’s a terrific cook!

Stir-Fried Chicken and Vegetables
Recipe from Food Network

Serves 4

Ingredients

1 tbs peanut oil

3 cloves minced garlic

1 tbs minced ginger

1 pounds boneless skinless chicken breast cut into strips

1 medium onion diced

2 cups sliced carrots

1 red bell pepper sliced into thin strips

2 cups sugar snap peas

1 15 oz canned baby corn, drained

2 cups broccoli florets

1/4 cup soy sauce

2 tsp cornstarch

1 cup chicken broth

1. Heat oil in wok or large skillet over medium high heat and add garlic, ginger to cook for 1 minute.
2. Add chicken and cook another 4 minutes.
3. Add onions, carrots and peppers and cook another minute.
4. Add snap peas, corn and broccoli and cook another 2 minutes.
5. Add soy sauce and cook until crisp-tender.
6. Dissolve cornstarch in chicken broth and add to wok. Cook til thickened.

No nutrition information provided.

Last updated by Kristi Rimkus at June 23, 2012.

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