photo by:
visualpanic 4 servings, about 1¼ cups each
Ingredients:
- 2 skinless chicken breasts, cut into bite-sized pieces
- 4 cups chopped vegetables (such as broccoli, green beans, carrots, bok choy, and snow peas)
- 1 Tablespoon vegetable oil
- 2-3 Tablespoons soy sauce
- ¼ teaspoon pepper
- 2 Tablespoons water
Steps:
- In wok or large frying pan, heat oil over high heat. Add chicken pieces. Cook until meat is browned and no longer pink (about 5 minutes).
- Reduce heat to low.
- Add vegetables, soy sauce, water, and pepper.
- Increase heat to medium-high. Stir fry mixture until vegetables are tender but still crunchy (about 5 minutes).
- Serve over cooked rice or noodles.
Reprinted with the permission of the state of California. © 2007 State of California.
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