1
cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2
cups fresh broccoli florets
4
oz whole fresh mushrooms, cut into quarters
1
can (8 oz) sliced water chestnuts, drained
2
tablespoons water
1/4
cup finely chopped fresh cilantro
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Steps
1
In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
2
In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
3
Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.
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The key to making a stir-fry is to cut meat and vegetables into similar sizes so they cook in about the same amount of time. Also, since the cooking goes quickly, always have the sauce ready before you start cooking. Stir the sauce before adding to the skillet to make sure the cornstarch is completely distributed.
Serve the stir-fry over hot cooked white or brown rice, if desired.
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