Ingredients
- 6 ounces boneless skinless chicken breast (cut in very thin strips, about 1½" long)
- Vegetables (assorted, in strips, almost julienne-thin: carrots, celery, mushrooms, peapods, bok choy, cauliflower, green pepper, leaf lettuce or cabbage--but not tomatoes or starchy vegetables, 2 cups)
- 1 to 2 tablespoons oil ( vegetable oil)
- 4 tablespoons flour (or 4 teaspoons arrowroot)
- 1 teaspoon sugar
- 2 tablespoons soy sauce (or less, to taste)
- 1 to 2 cloves garlic, minced
- 2 cups chicken broth (or bouillon)
- 1 cup cooked rice (boiled or steamed)
How to Make
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Step 1: Cut all meat and vegetables beforehand.
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Step 2: Mix flour and sugar, then mix in broth and soy sauce SLOWLY, stirring.
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Step 3: Then stir over low or medium fire till sauce thickens and is smooth. Set aside.
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Step 4: In large skillet heat 1 tablespoon oil (or less) and cook garlic gently.
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Step 5: Increase heat and toss in meat strips, cook FAST, stirring, 3 minutes.
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Step 6: Add another bit of oil and the vegetables.
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Step 7: Stir-fry fast 5 minutes or till vegetables are almost soft but still crisp.
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Step 8: Stir in sauce, mix well briefly.
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Step 9: Serve at once over rice.
We hope you enjoy this recipe!
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