Recipe of the Week

Recipe of the Week
Chicken-Vegetable Stir Fry

2 cups chicken broth
2 Tbsp cornstarch
2 Tbsp soy sauce
2 Tbsp olive oil
2 4-oz boneless, skinless chicken breasts, cut into bite-sized pieces
1 clove garlic, minced
2 Tbsp fresh ginger, grated
6 cups fresh vegetables (broccoli florets, cauliflower florets, baby carrots, sliced celery, snow peas)
rice or whole wheat thin spaghetti, cooked according to package directions
sesame seeds (optional)
dry roasted, salted cashews (optional)

Combine broth, cornstarch, and soy sauce in small bowl, stirring until mixture is smooth. Set aside. Heat oil in large skillet. Add chicken and sauté until golden brown. Add garlic, ginger, and vegetables and stir fry until vegetables are tender-crisp. Add broth mixture and cook, stirring, until mixture boils and thickens. Serve over rice or spaghetti. Sprinkle with sesame seeds and cashews, if desired.

Serves 6.

Wine recommendation—Tassel Ridge Iowa Edelweiss

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