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Chicken and Veggie Stir-Frychicken-veg-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

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