Chicken and Veggie Stir-Fry

 

Chicken and Veggie Stir-Fry

When have very little time to put dinner together, this is the perfect recipe to make. It takes only thirty minutes to put together and serves four people. So, let’s make some stir-fry.

Ingredients:

2 tablespoons of Cornstarch

1-3/4 cps chicken stock or broth

1 tablespoons soy sauce

1 ¼ pounds of skinless, boneless chicken breasts halved and cut into strips.

3 cups of freshly cut up veggies, such as peppers, carrots, broccoli, snap peas, celery, onions.

¼ teaspoon ground ginger

¼ teaspoon Garlic powder

1 cup long grain white rice. Make it according to package directions.

 

Directions:

In a bowl combine cornstarch, broth, and soy sauce together until smooth.

In a skillet spray cooking spray into pan coating, it completely. Heat over medium heat for one minute to get the skillet hot, then add the chicken and stir fry it until it’s well browned. Remove chicken and set aside.

Add veggies along with garlic powder and ginger into skillet and stir-fry until veggies are cooked completely tender crisp stage. Stir the cornstarch mixture into the skillet and toss the veggies until the mixture is boiling and thickens, return the chicken to the skillet, and toss everything together. Serve stir-fry over rice and enjoy!

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a master’s in criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.