I love our little Chinese restaurant we have here. If I could eat there every night I would. But I can’t, so I cook it at home. This recipe is full of vegetables, taste really good and it takes less than 30 minutes from start to finish.
Start it by browning some bite-sized chicken
Then saute some yummy veggies
Then, mix it all together with some yummy sauce
Serve it on top of some noodles or rice and you have…
DINNER! In about 30 minutes or so!!!
So, a stir-fry recipe that is loaded with good stuff, cooked at home and takes barely 30 minutes to put on the table? I’m so for it!
Ingredients
- 2 cups chicken broth
- ½ tsp ground ginger
- ¼ tsp garlic powder
- 2 Tbsp cornstarch
- 4 Tbsp olive oil
- 2 1b boneless, skinless chicken breast, cut into bite-sized pieces
- 1 16oz Frozen Stir-Fry Vegetable Blend, thawed
- 1 12 oz Frozen Sugar Snap Peas, thawed
Instructions
- Whisk together in a bowl the broth, ginger, garlic and cornstarch. Set aside.
- Heat a large non-stick skillet over med-high heat. Add 1 Tbsp of the olive oil and ¼ of the chicken breast. Stir-fry until done. Remove from skillet. Continue doing this with the remaining oil and chicken until all the chicken is done.
- In the same skillet add both bags of vegetables and stir-fry 2-3 minutes.
- Return chicken to the skillet with the vegetables and add the sauce mixture. Heat to boiling and cook for an additional 2-3 minutes or until vegetables are slightly crisp and sauce is thickened.
- Serve over noodles or rice.
© Adrian Peterson and lifewithgarnish.com, 2014.
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This looks so yummy! Will have to try it out!
Thanks Brittney! It really is good and so easy to prepare…you should definitely try it!