- 3 cups canned low sodium chicken broth
- 3 Tbls. cornstarch
- 4 Tbls. soy sauce
- 2 Tbls. brown sugar
- 3 large cloves garlic -minced
- 1/4 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 2 Tbls. corn oil
- 2 Tbls. pure sesame oil
- 3 boneless skinless chicken cutlets - cut into bite sized pieces
- 12 oz. pkg. frozen broccoli florets
- 1 red bell pepper - thinly sliced
- 1 cup frozen petit peas
- 1/2 large yellow onion chopped
- 1 Tbls. toasted sesame seeds
- 2 cups cooked white rice
- In a medium size bowl, mix together the broth, cornstarch, soy sauce, brown sugar, minced garlic, ginger, and cayenne pepper. Set Aside.
- Heat 1 Tbls of the corn oil and 1 Tbls. of the sesame oil in a large skillet over medium heat.
- When oil is hot add 1/2 the chicken pieces and stir fry for 5 minutes or until cooked through. Remove from skillet and repeat with the remaining oils and chicken pieces. Set aside all the cooked chicken.
- Now add all the vegetables to the skillet and stir fry for about 8 minutes. Now return the chicken to the skillet and stir in the chicken broth mixture.
- Stir constantly until the mixture thickens.
- Sprinkle with the toasted sesame seeds and serve with the 2 cups of cooked white rice.
Source: My Recipe Journey
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