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Broccoli Chicken Stir-Fry
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1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice (recipe also in Recipe Finder)
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice
In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until
lightly browned and juices run clear. Remove and keep warm. In the same skillet,
stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic
for 6-8 minutes or until crisp-tender. Return chicken to the pan; sprinkle with
Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold
water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |