Chicken Stir Fry

MizzNezz's Note:

An excellent stir-fry.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 1/2 lbs boneless chicken, cut into strips
• 1 teaspoon oil
• 1 small onion, chopped
• 1 carrot, julienned
• 1 small green pepper, sliced
• 1 cup fresh mushrooms, sliced
• 1 cup chicken broth
• 3 teaspoons cornstarch
• 3 teaspoons soy sauce
• 1/2 teaspoon ground ginger
• 2 cups peapods, trimmed
• 1/2 cup cashews

Directions:

1. In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
2. Remove chicken and keep warm.
3. Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
4. In small bowl, mix broth, cornstarch, soy sauce, and ginger.
5. Add to skillet; cook and stir till thickened and bubbly.
6. Return chicken to skillet with peapods; stir until heated through.
7. Serve over rice and top with cashews.

Reviews

[Heidi in Wisconsin]

Another masterpiece by Inez! I didn't have chicken...I used pork leftovers--and the taste was wonderful. Thanks for a great recipe!

[Linda's Kitchen]

I really liked the simplicity of this recipe, also I like that you can use whatever veggies you have on hand. I added hot pepper flakes to kick it up a little.

[MommaWeb5ter]

Very good tasting stir fry but like others suggested I doubled the sauce. The recipe can adjusts to a variety of vegetables but I love sugar snap peas in mine. We just have nuts on hand to sprinkle on after making serving since some of my kids have allergies. I usually use peanuts because we always seem to have them on hand. Thanks for a great stir fry recipe.