VEGGIE CHICKEN STIR-FRY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Veggie Chicken Stir-Fry image

To highlight autumn vegetables, our Test Kitchen home economists came up with this seasonal stir-fry. Apple juice is a nice addition to the teriyaki sauce.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
3 tablespoons canola oil
2 medium carrots, julienned
2 medium parsnips, peeled, halved and thinly sliced
1 can (14-1/2 ounces) chicken broth
3/4 cup apple juice or cider
3 tablespoons teriyaki sauce
2 cups fresh broccoli florets
3/4 cup frozen pearl onions
1/4 cup cornstarch
1/2 cup cold water
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender., Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts :

There are no comments yet!