Recipe of the Week: Chicken Stir-Fry
1/4 cup orange juice
1-1/2 tablespoons cornstarch
1 pound skinless, boneless chicken breasts, cut into strips
2/3 cup chicken broth
1-1/2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons vegetable oil
1 clove garlic, minced
1 tablespoon minced fresh ginger or 1-1/2 teaspoon ground ginger
1-1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strip (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked which rice
In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill about 2 hours.
Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds.
Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture and stir until heated.
Place 1/2 cup if rice on each serving plate. Top with chicken mixture, dividing evenly.
Marty Williams, our resident chef, Thousand Oaks
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