Don’t just reheat leftover chicken, stir-fry it up with some frozen vegetables (the ones you have hiding in your freezer) for a super-fast weeknight meal. We don’t call this recipe “snappy” for nothing. —Healthy Cooking Test Kitchen
- 3 tablespoons cornstarch
- 1-1/2 cups reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend
- 1 tablespoon sesame or canola oil
- 2 cups cubed cooked chicken breast
- 2 cups hot cooked brown rice
- 1/4 cup sliced almonds, toasted
- In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
- In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
- 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 with almonds. Yield: 4 servings.
Originally published as Snappy Chicken Stir-Fry in Healthy Cooking April/May 2012, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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