Ginger Chicken Stirfry
Source of Recipe
Turbo cooking yahoo site
List of Ingredients
1-1/2 lb boneless, skinless chicken breast
1 cup carrots, cut diagonally
1 cup celery, sliced
1 cup sweet red bell pepper, cut diagonally
1 cup onion, chopped
1 cup broccoli flowerets
1 cup snow peas
1 clove garlic, minced
DRY INGREDIENTS:
----------------
2 cups Instant rice
2 tbsp cornstarch
1 tsp ground ginger
LIQUID INGREDIENTS:
-------------------
2 cup water
1 can chicken broth (10-1/2 oz.)
GET TURBO READY:
----------
Cut the chicken into bite sized strips. Cut vegetables as described
above.
LET'S START TURBO COOKING!
--------------------------
1: Place rice in base of cooker. Add 2 cups water and cook on MEDIUM
HIGH
for 5 minutes - VALVE CLOSED.
2: Transfer rice to bowl and set aside or place on steamer rack to
remain
warm thoughout rest of cooking.
3: Place chicken in base and cook on MEDIUM HIGH for 3 minutes -
VALVE CLOSED.
4: Turn chicken over, add 1/4 broth and cook on MEDIUM HIGH for 3
more
minutes - VALVE CLOSED.
5: Transfer chicken to steamer rack, arranging around bowl of rice.
6: Add carrots, red bell pepper, celery, onion, garlic, and 1/4 cup
broth
to base. Cook on MEDIUM HIGH for 3 minutes - VALVE CLOSED.
7: Add chicken back to base. Add ginger, broccoli & snow peas.
Combine cornstarch
with remainder of broth and mix well. Add broth to base and simmer
on LOW
for 4 minutes or until vegetables are tender-crisp as desired.
Notes: Depending upon moisture released by chicken and vegetables,
you may need to
add more water as needed. Serve mixture over rice and with Soy
Sauce.
Recipe
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