Courtesy of Allrecipes.com
This recipe is very yummy and passed onto me from my Sister-in-Law Amy.
I don't do this recipe exactly like the website since it was too much for my family, so here is my version and you can put in the vegetables that you prefer. You could do this with a frozen bag of veggies... but fresh is SO much better!
Chicken and marinade
2 medium-large boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
Other Ingredients
3 tablespoons cooking oil, divided
1 1/2-2 cups broccoli florets
1/2 c snow peas
10 asparagus with 2-3 inches of bottoms cut off
1/4 c onion sliced (I do mine big enough to find them and take them out for the kids)
1/4-1/2 cup thinly sliced carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
1 tablespoon Soy Sauce
1/4 teaspoon ginger
1/8 teaspoon garlic powder
1/2 teaspoon cornstarch
Directions
1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag or bowl with lid. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag (or bowl) and mix/shake well. Refrigerate for 30 minutes.
2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken on a medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Don't be alarmed if the bottom is coated with the cornstarch and marinade... it will come off later and coat the veggies.
Add remaining oil; on medium heat, stir- fry broccoli, asparagus, carrots and onion for 4-5 minutes or until crisp-tender then add the pea pods because they cook faster than the other veggies. Mix water and bouillon and add to the veggies (this softens the buildup on the bottom of the pan and it thickens and coats the food). Reduce heat to medium low or low heat. Return chicken to pan. Mix the soy sauce, ginger, and garlic again with the cornstarch and pour over the chicken and veggies. Cook and stir until thickened and well coated. You can put the lid on to help your veggies to cook through a little bit more, you don't want them to be too limp, but not too crunchy either.
Serve over rice. *I like it with Brown Rice which you will need to start before you begin cooking the chicken since it takes 45 minutes to cook brown rice*
Note: I have tried it with bell peppers before and it was good, but I like this combo of veggies the best of all the ways I have tried it! The asparagus really is quite good for those of you that are hesitant... my kids LOVE LOVE LOVE it! Surprisingly enough! ;)
This recipe is very yummy and passed onto me from my Sister-in-Law Amy.
I don't do this recipe exactly like the website since it was too much for my family, so here is my version and you can put in the vegetables that you prefer. You could do this with a frozen bag of veggies... but fresh is SO much better!
Chicken and marinade
2 medium-large boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
Other Ingredients
3 tablespoons cooking oil, divided
1 1/2-2 cups broccoli florets
1/2 c snow peas
10 asparagus with 2-3 inches of bottoms cut off
1/4 c onion sliced (I do mine big enough to find them and take them out for the kids)
1/4-1/2 cup thinly sliced carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
1 tablespoon Soy Sauce
1/4 teaspoon ginger
1/8 teaspoon garlic powder
1/2 teaspoon cornstarch
Directions
1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag or bowl with lid. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag (or bowl) and mix/shake well. Refrigerate for 30 minutes.
2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken on a medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Don't be alarmed if the bottom is coated with the cornstarch and marinade... it will come off later and coat the veggies.
Add remaining oil; on medium heat, stir- fry broccoli, asparagus, carrots and onion for 4-5 minutes or until crisp-tender then add the pea pods because they cook faster than the other veggies. Mix water and bouillon and add to the veggies (this softens the buildup on the bottom of the pan and it thickens and coats the food). Reduce heat to medium low or low heat. Return chicken to pan. Mix the soy sauce, ginger, and garlic again with the cornstarch and pour over the chicken and veggies. Cook and stir until thickened and well coated. You can put the lid on to help your veggies to cook through a little bit more, you don't want them to be too limp, but not too crunchy either.
Serve over rice. *I like it with Brown Rice which you will need to start before you begin cooking the chicken since it takes 45 minutes to cook brown rice*
Note: I have tried it with bell peppers before and it was good, but I like this combo of veggies the best of all the ways I have tried it! The asparagus really is quite good for those of you that are hesitant... my kids LOVE LOVE LOVE it! Surprisingly enough! ;)
