Vegetable-Chicken Stir-fry

Add something flavorful to your family's Asian dinner! Serve stir-fried chicken and vegetables over rice - a dish that's ready in 30 minutes!

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

1: cup uncooked long-grain white rice

2: cups water

1: cup chicken broth

1: tablespoon oyster sauce

1/2: teaspoon sugar

3: teaspoons cornstarch

3/4: lb. chicken breast strips for stir-frying

1/2: teaspoon ginger

1/4: teaspoon salt

1: tablespoon oil

1: cup fresh snow pea pods

1: cup fresh mushrooms, sliced

1/2: medium red bell pepper, cut into 2x1/4-inch strips

1: garlic clove, minced

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Directions

1 Cook rice in water as directed on package.
2 Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
3 In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
4 Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
5 Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

EXPERT TIPS

Expert Tips

For an earthier mushroom flavor, try 1/2 cup of shiitake mushrooms in place of 1 cup of regular mushrooms.

Garnish this stir-fry with green onion "fans": Cut several 1-inch slits through both ends of 4-inch lengths of green onion. Place slit onions in cold water until the cut ends have fanned out.

Prepare this stir-fry for an Asian-theme dinner party. Start the menu with black tea, and serve wedges of fresh pineapple and fortune cookies for dessert.

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