Prepare boil-in-the-bag rice to round off the menu using this easy stir-fry.

Recipe by Southern Living July 2008

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut onion in half lengthwise; cut each half into 1/4-inch slices. Cut green beans into 1/2-inch pieces; cut carrots and celery into 1/8-inch slices. Set aside.

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  • Stir together soy sauce and 1 tablespoon cornstarch. Add chicken, stirring to coat.

  • Heat 1 tablespoon oil in a large skillet; add chicken, and stir-fry 1 to 2 minutes. Remove chicken, and set aside.

  • Add remaining 2 tablespoons oil to skillet. Add vegetables and garlic; cook, covered, 1 minute, shaking skillet to keep vegetables from sticking. Uncover; cook, stirring constantly, 2 to 4 minutes.

  • Stir together broth and 1 teaspoon cornstarch. Add chicken and broth mixture to vegetables; stir until thickened. Stir in cashews.

  • Stir-fry Beef: Substitute 1/2 pound top sirloin steak for chicken, and cut into 1/8-inch strips. Omit cashews.

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