Thursday, June 3, 2010
I love a good stir fry-type dish, with rice and lots of veggies and a yummy sauce. They are so easy and fool-proof to make—you really can't screw them up! Here is yet another recipe, to add to our Bourbon Chicken, Chinese Lemon Chicken, Spicy Thai Chicken, Pineapple Jerk Chicken...you get the idea.
I got the recipe from a free "Eat Better America" calendar I got, with "Healthified" recipes. You can view the recipe here, or below.
2 tsp canola oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp finely chopped (or grated) ginger root
1 cup chicken broth or boullion
1/8–1 tsp crushed red pepper flakes (we like it slightly spicy)
3 Tbsp reduced-sodium soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
1 tsp sugar
green veggies (I was out of broccoli and peas so I used celery and green beans)
2 medium green onions, sliced (I didn't have this so I just used some yellow onion)
1/4 cup roasted salted cashew halves and pieces
rice for serving
In a large skillet, heat oil over medium-high heat. Add chicken and ginger root (and regular onions if using), cook and stir 4–5 minutes or until chicken begins to brown. Add broccoli (and other veggies that will need to cook longer), 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat for two minutes, stirring once. Add peas (or other more tender veggies); cook 2–4 minutes longer, stirring once, until vegetables are crisp-tender.
In a small bowl, mix remaining 1/2 cup broth, soy sauce, vinegar, corn starch and sugar; stir into chicken mixture. Add green onions; cook, stirring frequently, until sauce is thickened and bubbly.
Serve over rice and sprinkle with cashews.