Chicken and Ginger Vegetables Stir-Fry

Name: Chicken and Ginger Vegetables Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) honey; 1 tablespoon (15 ml) soy sauce; 2 tablespoons (30 ml) oyster sauce; 2 tablespoons (30 ml) fresh ginger, grated; 1 tablespoon (15 ml) cornstarch; 3 cloves garlic, minced; 1 egg white; 1 pound (454g) skinless, boneless chicken breasts, cut into thin strips; 2 tbsp (30 ml) peanut oil; 1 bag 500g frozen Asian vegetables; 1 / 4 cup (60 ml) chicken broth

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Preparation 10 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

3 tablespoons (45 ml) honey
1 tablespoon (15 ml) soy sauce
2 tablespoons (30 ml) oyster sauce
2 tablespoons (30 ml) fresh ginger, grated
1 tablespoon (15 ml) cornstarch
3 cloves garlic, minced
1 egg white
1 pound (454g) skinless, boneless chicken breasts, cut into thin strips
2 tbsp (30 ml) peanut oil
1 bag 500g frozen Asian vegetables
1 / 4 cup (60 ml) chicken broth

Preparation

In a bowl, combine the honey, soy sauce, oyster sauce, ginger, cornstarch, garlic and egg white. Add the chicken and blend well.
In a wok or large skillet, heat the oil over high heat. Drain the chicken and stir-fry in the oil until browned. Add the vegetables, marinade and chicken broth. Stir-fry until the vegetables are warm.
Serve on a bed of rice vermicelli or rice.

Chicken and Ginger Vegetables Stir-Fry

Ingredients

Preparation

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