Thursday, December 30, 2010

Chicken stir fry

Ingredients

  • 4 (4 ounce) boneless skinless chicken breast halves
  • 3 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 3 garlic cloves
  • 3 tablespoons cooking oil, divided
  • 2 cups broccoli florets
  • 1 cup sliced celery (1/2 inch pieces)
  • 1 cup thinly sliced carrots
  • 1 cup pea pods
  • 1 small onion, cut into wedges
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 cup pinneapple
  • 1 cup cashews
  • dash of basil and parlsey

Directions

  1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder onion powder, add to bag and shake well. Refrigerate for 30 minutes.
  2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion, pea pods, pinneapple adn cahsews for 4-5 minutes or until crisp-tender. Add broth and basil and parsley. Return chicken to pan. Cook and stir until thickened and bubbly.

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