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Chicken and Vegetable Stir-Fry

Features

Make with any vegetable to hand - it\'s that simple!

Ingredients  (Click here for measurement conversion)

3 cups water, divided

5 teaspoons chicken stock

2 cups instant long grain white rice

2 tablespoons vegetable oil, divided

1 pound boneless skinless chicken breasts, cut into strips

4 cups assorted cut-up vegetables (such as red bell pepper, carrots, celery and green onion)

2 teaspoons cornstarch

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

Method

• 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.

Comments

Serves - 4

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