Stir-Fry Chicken with Vegetables

prep time:: 30 min
total time:: 1 hr

Makes 4 generous servings

Low-fat but high in flavor. Use the recipe for Oriental broth if you can’t find any in the store. Don’t let the list of ingredients deter you -- it’s a great recipe.

ingredients

Stir fry

1/4 cup Oriental broth
1 Tablespoon reduced sodium soy sauce
1 Tablespoon cornstarch
4 skinless, boneless chicken breast halves, cut into 3/4 inch cubes
1/3 cup Oriental broth
1/4 cup reduced sodium soy sauce
2 Tablespoons dry sherry
1 Tablespoon rice vinegar
1 Tablespoon dark sesame oil
1 Tablespoon chili puree with garlic
1 Tablespoon cornstarch
2 teaspoons sugar
4 teaspoons oil, divided
2 large carrots, peeled and thinly sliced
1 green pepper, sliced
1 red pepper, sliced
1 onion, cut into thin strips
1 Tablespoon minced fresh ginger
4 green onions, chopped

Oriental broth

6 cups chicken broth
1/2 cup sliced green onions
6 slices fresh ginger (size of a quarter)
1 to 2 dried red chilies or 1 teaspoon dried chili flakes
2 cloves garlic, pressed

directions

Oriental broth

Combine all ingredients in saucepan and bring to a boil. Simmer for 20 minutes. Strain. Freezes well.

Stir fry

1
Combine first 3 ingredients; add chicken, stirring to coat. Cover and refrigerate at least 30 minutes (or longer if you want to do ahead.)
2
Combine 1/3 cup broth and next 7 ingredients; set aside.
3
Remove chicken from marinade, discarding marinade.
4
Heat 2 teaspoons oil in a large nonstick skillet or wok over high heat; add chicken and stir fry until almost done. Remove from skillet and set aside.
5
Heat remaining oil in skillet; add carrot and stir-fry 3 minutes. Add green pepper and next 4 ingredients; stir-fry 3 minutes. (May need to cook longer to get the vegetables to crunchy-done.)
6
Stir in broth mixture; bring to a boil. Boil 1 minute or until thickened. Add in chicken and cook until done.