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Stir-Fried Chicken and Vegetables
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Ingredients :
Sauce:
2-3 T. cornstarch
1/4 cup packed brown sugar
some minced ginger or ginger powder
2 cloves garlic, minced
1/2 cup soya sauce
1/4 cup cider vinegar (or white vinegar)
1/2 cup water
1 1/2 cups beef or chicken broth
Stir-fry:
1 1/2 cups thin carrots sticks (or sliced carrots)
2 cups broccoli florets
1 medium onion, sliced or chopped
oil
3/4 pound chicken breasts, cut in slivers or strips
Instructions : To make sauce, combine ingredients in 1-litre jar. Shake.
Store in fridge up to two weeks. Shake well before using. Makes 3 cups
(enough for 2-3 recipes). In wok or large skillet heat 2 T. oil. Add
carrots, broccoli, onions. Stir fry for 3 minutes (moving vegetables
quickly over high heat). Remove vegetables. Add 1 T. oil. Add chicken.
Stir fry 3 minutes. Return vegetables. Stir in 1 cup of the stir fry
sauce. Bring to boil. Boil 1 minute. Serve over rice.
