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    Garlic Chicken Breast Stir-Fry

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    from Peak of the Market, Winnipeg, MB

    List of Ingredients

    2 chicken breasts, boneless, skinless & cut into strips
    2 cups (500 ml) bok choy, sliced
    1 medium onion, cut into 8 wedges
    1 medium carrot, peeled & sliced diagonally
    4 medium garlic cloves, minced
    1 cup (250 ml)gfcfsf chicken broth (homemade is best)
    2 tsp (10 ml)starch (tapioca, potato, arrowroot or corn)
    2 tbsp (30 ml)gf soy sauce (or Mock Soy Sauce from Recipe Circus Archives)

    Recipe

    Heat large non-stick skillet over medium-high heat until hot. Add chicken and cook 3 minutes, stirring constantly (chicken will be slightly pink in centre). Set aside.

    To skillet; add bok choy, onion, carrot, garlic and 1/4 cup (50 ml) broth. Bring to boil over medium-high heat. Cover and cook on medium high for 4 minutes or until vegetables are tender crisp.

    Meanwhile, combine remaining broth with starch and soy sauce. Whisk until starch is completely dissolved.

    Remove cover and cook 1 minute longer or until liquid has evaporated. Add chicken, any accumulated juices and broth mixture. Bring to boil and cook 1 minute, stirring frequently.

    Serve with hot rice.

    Serves 4

 

 

 


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