Chicken-Vegetable Stir-fry

Southern Living
Makes 4 to 6 servings


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4 skinned and boned chicken breast halves
1 medium-size sweet onion
1 green bell pepper
1 red bell pepper
3 carrots
3 green onions
1 (10 1/2-ounce) can chicken broth, undiluted
1/4 cup soy sauce
1 to 2 tablespoons chili-garlic paste
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 tablespoons dark sesame oil
Hot cooked rice
Garnish: green onions


Cut chicken into 1/4-inch-thick strips; cut onion in half, and cut halves into slices. Cut bell peppers into 1/4-inch-thick strips, and cut carrots and green onions diagonally into slices. Set aside.

Whisk together broth and next 5 ingredients until smooth.

Heat sesame oil in a wok or large skillet at medium-high heat 2 minutes. Add chicken, and stir-fry 3 to 5 minutes or until lightly browned. Add vegetables, and stir-fry 3 to 4 minutes. Add broth mixture, and stir-fry 1 minute or until thickened. Serve over rice. Garnish, if desired.

Created date

December 2001