Chicken Stir Fry
Rebecca Smith
ingredients
- 2 Chicken breasts, boneless, skinless
- Veggies – onions, peppers (red, orange, yellow), bean sprouts, snow peas (or some other green veggie like green pepper or broccoli)
- Sauce – 1/4 cup Chicken broth, 1 1/2 tsp Cornstarch, 1/2 tsp Sugar, 1/4 tsp dried Marjoram, 1/4 tsp dried Thyme
directions
- 1
Cut all the vegetables into long thin slices first. Preheat a wok or skillet over high heat and add tablespoon of oil.
- 2
Stir-fry the veggies for 1 1/2 to 2 min. Remove and place in a seperate bowl.
- 3
Stir-fry the chicken until done – about 3-4 min. Add the sauce to the chicken, stirring until thickening.
- 4
Add the veggies back in. Coat everything with sauce. Remove and serve with rice.
Source: Rebecca Smith
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