We like hot spicy foods, so we always add the highest amount of cayenne pepper called for here. No matter how much you use, this dish has just the right amount of pizzazz!
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 2 cups each broccoli florets, cauliflowerets and carrot pieces
- 1 cup chopped onion
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups chicken broth
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
- In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside.
- In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 8 servings.
Originally published as Ginger Chicken Stir-Fry in Country Chicken Cookbook 1995, p49
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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