Prep 10 mins
Cook 12 mins
From Quick Fix Meals on the Food Network
- 1 tablespoon peanut oil
- 2 -3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 lb boneless skinless chicken breast, cut into strips
- 1 medium onion, diced
- 2 cups sliced carrots
- 1 red bell pepper, seeded and sliced into thin strips
- 2 cups sugar snap peas
- 1 (15 ounce) can baby corn, drained
- 2 cups broccoli florets
- 1⁄4 cup reduced sodium soy sauce
- 2 teaspoons cornstarch
- 1 cup reduced-sodium chicken broth
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
- Add onions, carrots, and peppers and cook 1 minute.
- Add snap peas, corn and broccoli and cook 2 minutes.
- Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok.
- Simmer 2 minutes, until sauce thickens. Serve over rice.
Great, easy and delicious recipe, I made it TWICE this week, once for me and once for a friend. My husband loved it too!
I loved it! The ginger & garlic combo really came out nicely! I made mine with beef instead, but I think I'll marinate the beef next time... Otherwise, this was delicious!
This dish was simple, very quick, and absolutely delicious. I made it for PAC 2006, and my family was delighted with the outcome. All of the ingredients seemed just about perfect in proportion. I did, however, omit the oil and used a little water instead; I do this often (either with water or chicken broth) and it never seems to negatively affect the taste too much for me. Yummy Chinese dish for the whole family! Thanks for sharing.