Chicken and Ginger Vegetables Stir-Fry
Preparation
10 MIN
Cooking
15 MIN
Servings
4

Chicken and Ginger Vegetables Stir-Fry

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

  1. In a bowl, combine the honey, soy sauce, oyster sauce, ginger, cornstarch, garlic and egg white. Add the chicken and blend well.
  2. 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.
  3. Serve on a bed of rice vermicelli or rice.