Chicken Vegetable Stir-Fry
Ingredients:
- 1 pkg Janes Oven Roasted Carved Chicken Breasts
- 2 tbsp (30 mL) cooking oil
- 2 tbsp (30 mL) soy sauce
- 1 tsp (5 mL) minced garlic
- 1 cup (250 mL) chicken stock
- 1 tbsp (15 mL) corn starch
- 2 small carrots, peeled, sliced
- 2 medium sized zucchinis, sliced diagonally
- 1 medium sized red bell pepper, cut into squares
- 1 small onion sliced
- 1 cup (250 mL) snow peas, tips removed
- 1 tsp (5 mL) cilantro, finely chopped (or parsley)
Instructions:
Dissolve cornstarch in chicken stock until lump free, add soy sauce, salt and pepper if desired. Set aside.
Using a deep fry pan or wok, sauté minced garlic in cooking oil until golden. Add cornstarch/ chicken stock/soy sauce mix. Cook at high heat stirring vigorously. Add frozen chicken strips and carrots. Stir for 1 – 2 minutes. Reduce heat to low. Cover until chicken is defrosted and carrots are tender (approx. 5-8 minutes).
Add remaining fresh vegetables. Mix quickly for 30 seconds, cover. Turn off heat. Let sit for another 2-3 minutes before serving.
