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Chicken and Vegetable Stir-Fry recipe |
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4 servings
Ingredients:
3 cups water, divided5 teaspoons HERB-OX® Chicken Flavored Bouillon Granules, divided2 cups instant long grain white rice2 tablespoons vegetable oil, divided1 pound boneless skinless chicken breasts, cut into strips4 cups assorted cut-up vegetables (such as red bell pepper, carrots, celery and green onion) 2 teaspoons cornstarch1/2 teaspoon garlic powder1/4 teaspoon ground ginger
Instructions:
In medium saucepan, bring 2 cups water and 3 teaspoons bouillon to a boil. Add rice to water and prepare as package directs.Meanwhile, in large skillet or wok over high heat, heat 1 tablespoon oil. Add chicken and stir-fry until no longer pink; remove and set aside. Add remaining oil to skillet. Add vegetables and stir-fry 5 minutes or until crisp-tender. Return chicken to skillet or wok.In bowl, combine remaining water, bouillon, cornstarch, garlic powder and ginger; pour over chicken and vegetables. Bring sauce to a boil, reduce heat and simmer 5 minutes or until thickened. Serve over rice.
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