Chicken and Veggie Stir-Fry
- 1 large boneless, skinless chicken half breast – thinly sliced
- 1 1/2 teaspoons soy sauce – divided
- 1 1/2 teaspoons minced ginger root
- 2 large cloves garlic, minced
- 1 teaspoon Asian sesame oil
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 1 1/2 cups diagonally halved pea pods, ends trimmed
- 1/2 cup thinly sliced carrots
- 1/2 cup red bell pepper slivers
- 1 medium yellow onion – cut in slivers
- 1/3 cup dry roasted unsalted peanuts
- generous grinding black pepper
- 4 servings cooked instant brown rice
- 2 green onions – sliced
Combine chicken, 1 teaspoon soy sauce, ginger root, garlic, and sesame oil then let stand 10 minutes. Combine chicken broth, cornstarch and 1/2 teaspoon soy sauce and set aside. Heat olive oil in large skillet or wok. Add pea pods, carrots, red pepper and onion then stir-fry for 1 minute. Add chicken, and then stir-fry 3 minutes. Add broth mixture, then cook and stir until boiling. While boiling, stir in peanuts and black pepper and then taste and add salt if needed. Serve stir-fry over the rice. Garnish it with green onions.
Serves 4
Frances Dietz, York
2013 First-Place Prize, Snap Bean/Lima Bean/Pea category