Description: Adapted from "How to Boil Water" by Food Network Kitchens (Food Network Kitchens, $24.95). Tested by Susan Selasky for the Free Press Test Kitchen. 203 calories (48% from fat), 11 grams fat (2 grams sat. fat), 9 grams carbohydrates, 16 grams protein, 266 mg sodium, 42 mg cholesterol, 15 mg calcium, 0 grams fiber.
Other:
Ingredients:
Time:
30 minutes
Difficulty:
Medium
Serving Size:
6
2 cloves garlic, peeled, pressed
1-inch piece fresh ginger, minced, optional
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
2 teaspoons plus 1 tablespoon cornstarch
1 tablespoons sesame oil
1 pound chicken cut into 1-inch pieces
1/4 cup chicken broth or water
3 tablespoons vegetable oil, divided
16 ounces frozen stir-fry vegetables or fresh vegetables cut into bite-size pieces
2 tablespoons water
Freshly ground black pepper
1 medium head napa cabbage, shredded
Instructions:
Oven-fried wonton strips, optional
In a medium bowl combine the garlic, ginger, soy sauce, sugar, 2 teaspoons cornstarch and sesame oil. Add the chicken pieces and toss to combines. Set aside.
In a small bowl, dissolve the remaining 1 tablespoon cornstarch in the chicken broth.
Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the vegetables and stir-fry until they are crisp-tender, about 4 minutes. Remove and transfer to a plate.
Get the wok hot again and add the remaining 2 tablespoons oil. Add the chicken and marinade. Stir-fry until the chicken begins to brown, about 4 minutes. Return the vegetables to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. If sauce seems too thick, add water or stock. Season with black pepper to taste.
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