Gingered chicken and vegetables
5
Point(s)
Total Time
33 min
Prep
20 min
Cook
13 min
Serves
4
Difficulty
Easy
Sugar and soy sauce make a sweet-and-savory sauce for this Asian chicken stir-fry loaded with fresh vegetables and served over rice. To make the dish quick, serve it with white rice instead of brown, and use pre-cut vegetables from your supermarket’s salad bar, or packaged cut vegetables. If you like, substitute crunchy sugar snap peas for the snow peas. Be sure to remove and discard the tough shiitake mushroom stems.
Ingredients
Reduced-sodium chicken broth
¼ cup(s)
White wine
1 fl oz, or rice wine
Low sodium soy sauce
1 Tbsp
Cornstarch
2 tsp
Dark sesame oil
1 tsp
Sugar
1 tsp
Canola oil
2 tsp
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into strips
Uncooked scallion(s)
4 medium, cut into 3-inch pieces
Ginger root
1 Tbsp, fresh, peeled and minced
Garlic
2 medium clove(s), chopped
Sweet red pepper(s)
1 medium, cut into strips
Uncooked carrot(s)
2 medium, cut into matchstick-thin strips
Dried shiitake mushroom(s)
¼ pound(s), sliced
Snow peas
¼ pound(s), halved
Cooked long grain brown rice
2 cup(s), hot