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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
2.0 Tablespoons of Cornstarch
0.25 Teaspoons of Ginger
1.0 Cans of Vegetable Broth
1.0 Tablespoons of Soy Sauce
2.0 Tablespoons of Vegetable Oil
1.0 Pounds of Chicken Breast (skinned and cut into strips)
5.0 Cups of Cut up Vegetables
1.0 of Clove Garlic
Instructions
Stir together cornstarch, ginger, and broth until smooth; set aside. In a skillet, use 2 tablespoons oil, stir-fry half of the chicken until brown. Remove and set aside, repeating with the remaining chicken. In the skillet with the remaining oil stir-fry the vegetables with the garlic until tender. Use such vegetables as broccoli, mushrooms, carrots, celery, green onions, and peas. Reduce the heat over the vegetables to medium; stir in the reserved chicken and broth mixture. Cook until mixture boils and thickens; stirring constantly. Serve over rice.