Asian Chicken Stir Fry

Serves N/A

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Directions

In skillet, heat oil over med-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 min or until chicken is light golden brown.

Add carrots, ¼ of the broth, soy sauce and pepper flakes. Cover; cook over medium heat 3 min, stirring once.

Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 min, stirring once, until vegetables are crisp-tender.

In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 min, stirring frequently, until sauce is bubbly and thickened. Serve w/ rice.

Ingredients

  • 2 tsp EVOO
  • 1 lb chicken breast, cubed
  • 3 cloves garlic, finely chopped
  • 1 tbs finely chopped gingerroot
  • 2 med carrots, cut in diagonal slices
  • ¾ c chicken broth
  • 2 tbs soy sauce
  • ¼ tsp red pepper flakes
  • 2 c frozen sugar snap peas
  • 1 c red bell pepper strips
  • 1 tbs corn starch
  • Hot cooked brown rice (optional)

Parsed from recipe text (no separate ingredient records).