Vegetable-Chicken Stir-Fry with Rice

 


Ingredients

  • 1
    cup uncooked long-grain white rice
  • 2
    cups water
  • 1
    cup chicken broth
  • 1
    tablespoon oyster sauce
  • 1/2
    teaspoon sugar
  • 3
    teaspoons cornstarch
  • 3/4
    lb. chicken breast strips for stir-frying
  • 1/2
    teaspoon ginger
  • 1/4
    teaspoon salt
  • 1
    tablespoon oil
  • 1
    cup fresh snow pea pods
  • 1
    cup fresh mushrooms, sliced
  • 1/2
    medium red bell pepper, cut into 2x1/4-inch strips
  • 1
    garlic clove, minced

Steps

1 Cook rice in water as directed on package.

2 Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.

3 In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.

4 Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.

5 Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

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