Gingered chicken and vegetables
Reduced-sodium chicken broth
1 fl oz, or rice wine
Low sodium soy sauce
Dark sesame oil
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into strips
4 medium, cut into 3-inch pieces
1 Tbsp, fresh, peeled and minced
2 medium clove(s), chopped
Sweet red pepper(s)
1 medium, cut into strips
2 medium, cut into matchstick-thin strips
Dried shiitake mushroom(s)
¼ pound(s), sliced
¼ pound(s), halved
Cooked long grain brown rice
2 cup(s), hot
- Combine the broth, rice wine, soy sauce, cornstarch, sesame oil, and sugar in a small bowl; stir until the cornstarch dissolves.
- Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 1 teaspoon of the oil, then add the chicken. Stir-fry until just cooked through, 5–6 minutes; transfer to a plate.
- Swirl the remaining 1 teaspoon oil into the wok, then add the scallions, ginger, and garlic. Stir-fry until fragrant, about 1 minute. Add the bell pepper, carrots, and mushrooms; stir-fry until crisp-tender, about 3 minutes.
- Add the browned chicken, the snow peas, and broth mixture. Cook, stirring constantly, until the mixture bubbles and thickens, about 2 minutes. Serve with the rice. Yields 1 cup with 1⁄2 cup rice per serving.