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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