Sunday, January 2, 2011


1 tbsp. butter
1 whole chicken breasts, skinned, boned & cut into strips
1 c. snow peas, blanched (can substitute several broccoli spears, blanched & cut into 1 inch pieces)
1 garlic clove, minced
1/2 tsp. minced pared ginger root
3/4 c. canned ready-to-serve chicken broth
2 tbsp. soy sauce
2 tsp. cornstarch
Pepper to taste
In 10-inch nonstick skillet, heat butter over medium-high heat until bubbly and hot; add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.

To same skillet add snow peas (or broccoli), garlic, and ginger and saute for 1 minute. In a small mixing bowl combine broth, soy sauce and cornstarch, stirring to dissolve cornstarch; add to snow pea mixture and return chicken to skillet. Reduce heat to low, add pepper and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Serve over hot rice. Makes 2 servings.

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