Kim's Chicken Gai Pan

Name: Kim''s Chicken Gai Pan Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 chicken breasts boneless skinless cut into small bite size pieces; 1 1/2 t. white wine or sherry; 4 t cornstarch -divided; 1 T canola oil divided; 2 -3 cups baby carrots sliced thin on diagonal; 1-2 cups broccoli florets cut into small pieces or green peas in pods; 1T. minced garlic or 1/2 tsp garlic powder; 1/2 tsp finely minced ginger; 1 t. water; 1 c chicken broth; 1 cube chicken bouillon; cooking spray

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Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 4

Ingredients

4 chicken breasts, boneless, skinless, cut into small, bite size pieces1 1/2 t. white wine or sherry4 t cornstarch -divided1 T canola oil, divided2 -3 cups baby carrots, sliced thin on diagonal 1-2 cups broccoli florets cut into small pieces or green peas in pods 1T. minced garlic or 1/2 tsp garlic powder1/2 tsp finely minced ginger1 t. water1 c chicken broth1 cube chicken bouilloncooking spray

Directions

1. Place cubed chicken in a large bowl/container, sprinkle with white wine, toss to coat.
2. Sprinkle 2 t. of cornstarch over chicken, toss to coat. Sprinkle chicken lightly with ginger powder. Toss to coat.
3. Spray skillet with cooking spray, add 1 1/2 tsp vegetable oil and heat, place chicken in hot oil and cook until chicken is lightly browned, and no longer pink in the middle.
4. Remove chicken from skillet with a slotted spoon. Add an additional teaspoon of oil to skillet.
5. Place veggies in skillet. Add garlic powder. Stir-fry quickly.
6. Return chicken to skillet, add cube of bouillon and chicken broth. Bring broth to boil. Reduce heat.
7. Mix 2 remaining t of cornstarch with water. Stir into hot chicken mixture, stirring continuously until the sauce has thickened.
8. Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEYAHWE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving