Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Cornstarch
1/4 ts Ginger, Ground
14 1/2 oz Vegetable Broth
1 tb Soy Sauce
3 tb Vegetable Oil
1 lb Chicken, Skinless
-Boneless, Cut Into Strips
5 c Mixed Vegetables:
-Broccoli, Mushrooms,
-Carrots, Celery, Green
-Onions, etc., Cut Up
1 Clove Garlic, Minced

Stir the cornstarch, ginger, broth and soy sauce together until
smooth. Set aside. Heat 2/3 of the oil in a wok or skillet and stir
fry half of the chicken over high heat until browned. Remove and set
aside. Repeat with the remaining chicken. Add the remaining oil to
the wok and stir fry the vegetables, along with the garlic, until
tender-crisp. Reduce heat to medium. Add the chicken and the broth
mixture to the wok. Cook, stirring constantly, until the mixture
comes to a boil and thickens. Serve over rice.

Browse by categories