Subject: Ginger Chicken Stir-Fry
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 26 2002 - 06:46:31 EDT
Campbell's Condensed Chicken Broth teams with traditional Asian
ingredients of soy sauce, ginger and garlic to create a stir-fry
brimming with savory flavor and cooking ease--and ready in just 25 minutes!
Ginger Chicken Stir-Fry
from Campbell's Kitchen
Prep/Cook Time 25 min.
2 tbsp. cornstarch
1 can Campbell's(R) Condensed Chicken Broth
1 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. boneless chicken breasts OR boneless chicken thighs, cut into strips
4 cups cut-up vegetables *
1/2 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
4 cups hot cooked rice
Toasted sliced almonds
Directions:
MIX cornstarch, broth and soy.
HEAT half the oil in skillet. Add chicken and stir-fry until browned.
Remove chicken.
ADD remaining oil. Add vegetables, ginger and garlic and stir-fry
until tender-crisp.
STIR cornstarch mixture and add. Cook and stir until mixture boils and
thickens. Return chicken to skillet and heat through. Serve over rice.
Garnish with almonds. Serves 4.
* Use a combination of broccoli floweretts, green onions cut into 1"
pieces, sliced celery, sliced carrots.
Kitchen Clip:
As stir-frying is a fast cooking process, be sure that all the
ingredients are prepared and cut before you start to stir-fry. Cut the
ingredients in pieces uniform in size--usually bite-sized--so that they
will cook at the same rate. Cut the vegetables diagonally, as this will
maximize their exposure to the heat.
This archive was generated by hypermail 2b28 : Tue Oct 01 2002 - 00:00:01 EDT