Prep: 5 minutes Cook 9 minutes. Serve 4
3 tablespoon canola oil
3 boneless chicken thighs (sliced long ways ½ inch thick)
1 medium carrots sliced julienne (in 2 inches long pieces)
2 cups of fresh broccoli florets
1 garlic clove finely chopped
½ teaspoon fresh finely chopped ginger
¼ cup chicken broth
1/ 4 cup Chinese brown sauce
2 green onions diced small
On stove top in a wok or sauté pan add oil and heat on medium high heat until very hot add chicken and stir fry 4 minutes add carrots and broccoli and stir fry an additional 3 minutes add garlic ginger chicken broth and Chinese brown sauce stir fry additional 3 minutes. Toss in green onions. Serve over steam rice.
No comments:
Post a Comment