Chicken Oriental

Name: Chicken Oriental
Ingredients: 1 c. low sodium chicken broth; 1 Tbsp. soy sauce; 1 Tbsp. Argo or Kingsford's cornstarch; 1/2 tsp. ground ginger; 1/4 tsp. crushed red pepper; 2 Tbsp. Mazola corn oil, divided; 4 c. thinly sliced assorted fresh vegetables; 2 cloves garlic, minced; 3/4 lb. boneless, skinless chicken breasts, cut into thin strips

9 ingredients

9 steps

Ingredients

1 c. low sodium chicken broth
1 Tbsp. soy sauce
1 Tbsp. Argo or Kingsford's cornstarch
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
2 Tbsp. Mazola corn oil, divided
4 c. thinly sliced assorted fresh vegetables
2 cloves garlic, minced
3/4 lb. boneless, skinless chicken breasts, cut into thin strips

Directions

1

In a bowl, stir first 5 ingredients until smooth.
2

Set aside. In skillet, heat 1 tablespoon corn oil over medium-high heat.
3

Add vegetables and garlic.
4

Cook, stirring rapidly (stir-fry) 3 to 5 minutes until tender-crisp.
5

Remove.
6

Heat remaining 1 tablespoon corn oil in skillet. Add chicken.
7

Stir-fry 4 minutes until cooked. Return vegetables. Stir cornstarch mixture.
8

Add to skillet. Stirring constantly, bring to a boil and boil 1 minute. If desired, serve with rice.
9

Makes 4 servings.