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Tuesday, March 6, 2012

Recipe of the Day

Evening All!!!
How is all your progress going? Keeping up?
Here is today's recipe:

SUMMER GARDEN CHICKEN STIR FRY

 

1
lb boneless skinless chicken breasts, cut into 1-inch pieces
2
cloves garlic, finely chopped
2
teaspoons finely chopped gingerroot
1
medium onion, cut into thin wedges
1
cup ready-to-eat baby-cut carrots, cut lengthwise in half
1
cup fat-free chicken broth
3
tablespoons reduced-sodium soy sauce
2
to 3 teaspoons sugar
2
cups fresh broccoli florets
1
cup sliced fresh mushrooms (3 oz)
1/2
cup chopped bell pepper (any color)
2
teaspoons cornstarch
Hot cooked brown rice, if desired
  • 1Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
  • 2Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
  • 3Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • 4In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

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