Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry

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Chicken Vegetable Stir Fry

1 lb (450g) boneless skinless chicken breast
5 tbsp (75mL) soy sauce, divided
3 tbsp (45mL) cornstarch, divided
1 tsp (5mL) granulated sugar
1 clove garlic, minced
1 ½ cups (375mL) chicken broth
1/3 cup  (75mL) Bick’s® Zesty Onion Relish
2 tbsp  (30mL) Bick’s® Hot Pepper Relish
3 tbsp (45mL) vegetable oil, divided
3 carrots, cut in sticks
2 cups (500 mL) snow peas
1 ½ cups (375 mL) mushrooms, sliced
1 sweet red pepper, sliced
1 can baby corn, drained (398mL/14oz)
1. Cut chicken into strips. Mix 1 tbsp (15mL) soy sauce, 1 tbsp (15mL) cornstarch, sugar and garlic. Stir in chicken; set aside.

2. Mix remaining soy sauce, cornstarch, broth and relishes; set aside.

3. Heat 2 tbsp (30mL) oil in wok or large frying pan. Add chicken; stir-fry 5 minutes or until no longer pink. Remove. Heat remaining oil in same pan. Add carrots; stir-fry 3 minutes. Add remaining vegetables; stir-fry 3 minutes. Stir in broth mixture and chicken. Cook, stirring, until mixture comes to a boil. Serve over rice or noodles.

Preparation Time : 20 minutes
Cooking Time : 15 minutes

Makes: 4 servings

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Chicken Vegetable Stir Fry
 


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