Login
Tags
3 bean chili recipe 9 layer dip Ahi tuna recipe alcohol dessert alcoholic drink alcoholic drink recipe alcoholic drink recipes antipasta skewers antipasto pasta salad appetizer appetizer recipe appetizer recipes apple apple raspberry pie recipe apple stuffing recipe applesauce applesauce cookies arborio rice artichoke artisan bread dough recipe View all
Newsletter
Chicken and Vegetable Stir-Fry
Report Violation
PrintIngredients
2 cups broccoli or cauliflower florets, cut into bite-sized pieces
1 large carrot, peeled and thinly sliced
1 cup frozen corn
½ cup frozen peas
¼ cup peanut oil
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
1 large onion, sliced
½ cup scallion
1 pound boneless chicken thighs, cut into ½-inch chunks
1 teaspoon sugar
2 tablespoons soy sauce
Salt and freshly ground pepper
½ cup chicken stock
Directions
- Parboil the broccoli or cauliflower for 2 minutes in a pot of boiling water, then drain.
- Put a large, deep skillet over high heat. Add half the oil. Add half the garlic and ginger. Cook for 15 seconds then add the onion and cook, stirring for 2 minutes. Add the carrots. Cook over high heat for about 5 minutes. Then add the broccoli or cauliflower and the scallions. Cook until broccoli is tender but not mushy, another 5 minutes.
- Turn the heat down to medium and remove the vegetables to a bowl. Add the remaining oil to the pan, and then add the remaining garlic and ginger. Then add the chicken. Raise the heat to high, stir the chicken once, and then let it sit for 1 minute before stirring again. Cook until the chicken has lost its pink color, 5 minutes.
- Return vegetables to the pan and toss. Add the sugar and soy sauce and stir. Sprinkle with salt and pepper and add the chicken stock, stirring and scrapping the bottom of the pan until the liquid is reduced slightly, about 1 minute. Serve with white rice if you like.
photo by rhoftonphoto