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STIR-FRY CHICKEN

List of Ingredients







For chicken and vegetables:
1 1/2 pounds skinless, boneless chicken breasts (about 3 breast halves)
1/4 cup soy sauce
1/3 cup vegetable oil
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
2 pounds frozen stir-fry vegetables

For sauce:

2 (14.5-ounce) cans chicken broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
2 tablespoons plus 2 teaspoons cornstarch
1 cup pineapple juice



Recipe



To prepare chicken and vegetables: Cut chicken into 1/2-inch cubes.
Combine soy, oil, garlic and ginger in a resealable plastic bag; add
chicken. Marinate overnight in refrigerator.

Drain chicken; discard marinade. Saute chicken rapidly in a large
nonstick skillet. When chicken in cooked through, drain and set aside
in a warm place.

Add frozen vegetables to nonstick pan; cover and cook over medium
heat until crisp-tender, 8 to 10 minutes.

In a medium saucepan, prepare sauce: Combine broth, soy, garlic and
ginger; bring to a boil. Whisk cornstarch into pineapple juice; whisk
cornstarch mixture into sauce and cook over medium heat until
thickened. Add cooked chicken to sauce. Drain vegetables; add to
sauce. Stir to combine well.

Yield: 6 to 8 servings.