You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
- 4 teaspoons cornstarch
- 1 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided
- 1-1/2 cups fresh cauliflowerets
- 1-1/2 cups fresh broccoli florets
- 2 medium carrots, sliced
- 1 small sweet red pepper, julienned
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2-1/2 cups hot cooked rice
- Minced fresh cilantro
- Combine the cornstarch, broth and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
- Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro. Yield: 5 servings.
Originally published as Chicken & Vegetable Stir-Fry in Taste of Home April/May 2010, p57
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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