by Kathy Valenzuela
Ingredients:
4 chicken breasts, skinless, boneless, cut into bite-size pieces
1 16-oz bag frozen vegetables (I use french-cut green beans, onions, mushrooms, carrots &broccoli mixture) or fresh vegetables (if using fresh vegetables, steam them lightly before stir-frying)
cooked rice
Sauce (measurements are approximate-season to taste):
1/2 cup water or chicken broth
1 TB cornstarch
dash ginger
salt and pepper-about 1/4-1/2 tsp each, or to taste
1 tsp honey
Directions:
1. Mix sauce ingredients together and set aside.
2. In large covered skillet, cook chicken pieces over medium heat, in a little oil, if necessary.
3. When almost fully cooked, add frozen or steamed fresh vegetables.
4. Pour sauce over chicken and vegetables and cover.
5. Cook about 10 minutes or until sauce is thickened, stirring occasionally.
6. Serve with rice.
No comments:
Post a Comment