Chicken & Vegetable Stir-Fry Recipe

Ingredients

  • 4 teaspoons cornstarch
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound boneless skinless chicken breasts, cut into ¼-inch strips
  • 2 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
  • 1-½ cups fresh cauliflowerets
  • 1-½ cups fresh broccoli florets
  • + 9 more ingredients
    • 2 medium carrots, sliced
    • 1 small sweet red pepper, julienned
    • 1 small onion, halved and sliced
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ to ½ teaspoon crushed red pepper flakes
    • 2-½ cups hot cooked rice
    • Minced fresh cilantro

1. Combine the cornstarch, broth and soy sauce until smooth; set aside. 2. In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. 3. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tende...

View full recipe at SpringPad

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