Chicken-Oriental-Stir-Fry
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Chicken Oriental Stir-Fry

Quick, easy and packed with veggies, all this requires is a quick toss in a sizzling wok and you've got dinner on the table.

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Makes: 4 servings
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All You Need

  • 1/3 cup (82 1/2 mL) low sodium chicken broth
  • 3 tbsp (45 mL) Club House Garlic Plus Signature Blend
  • 2 tsps (10 mL) soy sauce
  • 2 tsps (10 mL) cornstarch
  • 1 tbsp (15 mL) vegetable or peanut oil
  • 3/4 lb (375 g) boneless chicken breasts, cut in 1/4 inch (5 mm) strips
  • 1 1/2 cups (375 mL) sliced mushrooms
  • 1 cup (250 mL) snow peas, trimmed
  • 1 red bell pepper, cut in strips

Instructions

  1. Combine broth, seasoning, soy sauce and cornstarch; set aside. In a wok or large frying pan heat oil over high heat. Stir-fry chicken 2 minutes or until no longer pink. Remove and keep warm. Stir-fry mushrooms 1 minute. Add snow peas and peppers. Cook 1 minute or until vegetables are tender-crisp. Add chicken and broth mixture. Cook, stirring 1 minute or until thickened.

  2. Tips:

  3. · For convenience use cooked chicken strips.

  4. · Serve over steamed rice.

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