My mom and I went into Vancouver today to go to the Circle Craft Christmas Fair and do some shopping at Pacific Centre mall. Trips into town are so much fun. I love going into the city. While we did some early Christmas shopping the boys, Ryan and my Dad cleaned up our yard, we have mountains of leaves that needed to be raked. It was a great day for all, lots of fresh air for the boys and lots of shopping for the girls! Needless to say when dinner came around we were all pretty tired and not too interested in cooking, so we decided on a quick simple stir fry that my mom frequently makes. It turned out great and was a perfect dinner after a day of shopping.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut in 1 inch pieces
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1 cup baby carrots, sliced lengthwise in half
- 1 cup chicken broth
- 3 tablespoon soy sauce
- 2-3 teaspoon sugar
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, sliced thin
- 2 teaspoons cornstarch
- 2 tablespoons oil
Heat oil in wok (or large frying pan). Add chicken, garlic and ginger. Cook 2-3 minutes. Add onions, carrots, 3/4 cup chicken broth, soy sauce and sugar. Cover and cook over medium heat. Stir occasionally. Add broccoli, mushrooms, and red pepper. Cook 5 minutes (or until chicken is no longer pink).
Mix cornstarch with remaining chicken broth. Stir into chicken mixture. Cook, stirring frequently until sauce is thickened. Serve over rice.
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