RONI'S CHICKEN STIR-FRY

Roni's Chicken Stir-Fry image

Provided by Irana Grenier @sweetangel

Categories Chicken

Number Of Ingredients 22

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MARINADE:
2 large chicken breast halves, skinless and boneless, cut into bite-size pieces
3 clove(s) garlic, minced
2 tablespoon(s) cornstarch
2 tablespoon(s) soy sauce
1 tablespoon(s) rice vinegar w/red pepper
1 teaspoon(s) seseme oil
VEGETABLES:
1 cup(s) broccoli florets
2 - mini red bell peppers, cut in 1/2-in pieces
2 - mini yellow bell peppers, cut in 1/2-in pieces
1/2 medium red onion, cut in 1/2-in pieces
4 - green onions, cut in 1-in pieces
5 - baby carrots, jullienned
1 - handful of snap peas
5-6 - stalks asparagus, cut in 1-in pieces
SAUCE:
1 cup(s) chicken broth
1 tablespoon(s) cornstarch
1 tablespoon(s) soy sauce
1 tablespoon(s) rice vinegar w/red pepper
1 teaspoon(s) sesame oil

Steps:

In large wok, heat 2 tbsp oil on med-hi. Cook chicken for 3-5 min. or until cooked through; remove from skillet and set aside.
Add another 2 tbsp of oil to skillet and cook vegetables for 3-5 min. or until broccoli is a bright green.
Turn up heat and add sauce. Stir vegetables until sauce is thickened. Add chicken and stir for 1 min. longer. Serve immediately.