Ginger Chicken Stir Fry

MizzNezz's Note:

Here's a great stir fry that goes good over rice, or thin angel hair pasta. Sometimes I add toasted sliced almonds.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 3 tablespoons oil , divided
• 1 lb boneless chicken , cut into strips
• 1 cup sliced celery
• 1 cup carrot , cut into strips
• 2 cups sugar snap peas
• 1 tablespoon minced onion
• 1 tablespoon minced garlic
• 1 ½ cups chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon soy sauce
• ½ teaspoon dried ginger

Directions:

1. In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
2. Remove chicken, keep warm.
3. In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
4. Add snow peas and saute 3 minutes.
5. Add onion and garlic.
6. Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
7. Add to vegetables;cook and stir until mixture thickens.
8. Return chicken and heat through.

Reviews

[SJBG]

This does have a very nice flavor! I used tofu and veggie broth for the chicken and chicken broth, but followed all else as listed. My broth also did not thicken well - hardly at all, really - so next time I'll either increase the cornstarch or decrease the broth. Thanks!

[Bergy]

Excellent recipe, very easy and very tasty. I cut back on the sauce as we don't like things too saucy. This is a do again recipe for sure Thanks MizzNezz

[crunchymomof2]

This was a wonderful, quick meal. The flavor was great! Next time I might add a bit more cornstarch as my sauce didn't thicken as much as I prefer. I served over rice & only had enough leftovers for one person's lunch. My ds had 3 helpings!