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Ingredients (Measurement Conversion Calculator) Hot cooked rice
1 tablespoon rice wine vinegar
1/4 cup soy sauce
2 tablespoons cornstarch
1 bunch scallion, cut diagonally in 1-inch pieces
2 boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup chicken broth
1 tablespoon sesame oil
3 garlic cloves, minced
1 carrot, julienned
1 tablespoon light brown sugar
1 small zucchini, julienned
1 tablespoon corn oil
1/2 red bell pepper, julienned
Directions
Heat the oils in a wok over high heat.
Toss the cubed chicken breast in a bowl with the cornstarch to coat.
Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
Add the remaining ingredients except the scallions.
Cover and cook for three minutes.
Add the scallions.
Cover and cook for two more minutes.
Serve with hot, cooked rice or fried rice.
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