Tinas Fresh Chicken Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless skinless chicken breast sliced thin3 garlic cloves crushed2 tbsp soy sauce (low sodium soy sauce if you prefer)2 tsp ginger powder or 2 tbsp grated fresh ginger2 tbsp olive oil seperated2 cup fresh broccoli including peeled and sliced spears1 cup fresh cabbage lightly chopped1/2 cups carrots peeled and sliced1 cup fresh mushrooms sliced2 tbsp corn starch2 cups chicken stock seperated1 tablespoon Osem chicken style consumme (chicken boulion will also work) If you want less sodium, omit this part of the recipe.
In a medium sized bowl mix chicken, garlic, soy sauce, and ginger and set aside while chopping your vegetables.
Stir cornstarch and consumme into 1.5 cups of the chicken stock and set aside. (the cornstarch should be disolved completely, the consume will pretty much just sit on top)
In a cast iron skillet or wok heat 1 tbsp of olive oil over medium high heat until it just starts to seperate in pan (not smoke). Add the vegetables in pan and stir almost constantly for about 3-4 minutes add the 1/2 cup of chicken stock and cook until liquid is mostly evaporated stirring regularly. (just remember, the longer you cook this, the softer the vegetables will be.)
Remove vegetables from pan and place in a bowl.
Add the remaining olive oil to the pan and wait until the oil starts to seperate once more (not smoke) and add the chicken mixture. Stir almost constantly for about 3-4 minutes or until done. Stir in chicken stock, cornstarch, consumme mixture. Add the vegetables back in the pan and cook until broth thickens stirring almost continuously. Remove from heat. It is ready to serve with whatever you choose. I serve over brown rice.
Serving Size: Makes about 4 1.5-cup servings
Stir cornstarch and consumme into 1.5 cups of the chicken stock and set aside. (the cornstarch should be disolved completely, the consume will pretty much just sit on top)
In a cast iron skillet or wok heat 1 tbsp of olive oil over medium high heat until it just starts to seperate in pan (not smoke). Add the vegetables in pan and stir almost constantly for about 3-4 minutes add the 1/2 cup of chicken stock and cook until liquid is mostly evaporated stirring regularly. (just remember, the longer you cook this, the softer the vegetables will be.)
Remove vegetables from pan and place in a bowl.
Add the remaining olive oil to the pan and wait until the oil starts to seperate once more (not smoke) and add the chicken mixture. Stir almost constantly for about 3-4 minutes or until done. Stir in chicken stock, cornstarch, consumme mixture. Add the vegetables back in the pan and cook until broth thickens stirring almost continuously. Remove from heat. It is ready to serve with whatever you choose. I serve over brown rice.
Serving Size: Makes about 4 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 290.6
- Total Fat: 12.6 g
- Cholesterol: 68.6 mg
- Sodium: 856.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.5 g
- Protein: 30.3 g
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