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Veggie Chicken Stir-Fry Recipe

To highlight autumn vegetables, our Test Kitchen home economists came up with this seasonal stir-fry. Apple juice is a nice addition to the teriyaki sauce.

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Veggie Chicken Stir-Fry Recipe

Prep: 30 min. Cook: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil
2 medium carrots, julienned
2 medium parsnips, peeled, halved and thinly sliced
1 can (14-1/2 ounces) chicken broth
3/4 cup apple juice or cider
3 tablespoons teriyaki sauce
2 cups fresh broccoli florets
3/4 cup frozen pearl onions
1/4 cup cornstarch
1/2 cup cold water
Hot cooked rice

Directions

In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender.
Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.

Originally published as Veggie Chicken Stir-Fry in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p124