Recipes:
# Chicken & Vegetable Stir-Fry
## INGREDIENTS
3 skinless, boneless chicken breasts (4 ounces each)
1 tablespoon vegetable oil
2 green onions, sliced
1 tablespoon minced garlic
3/4 teaspoon salt
1 teaspoon ground ginger
1 (16-ounce) package frozen Oriental mixed vegetables
1 cup chicken broth
1 tablespoon cornstarch mixed with 1 tablespoon water
SERVES 6
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## Make Ahead
Prepare chicken as recipe directs in step 1. Wrap tightly in plastic wrap, then in aluminum foil. Store chicken in the refrigerator up to 2 days ahead of time or freeze for longer storage.
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## VARIATION
Try an easy seafood stirfry. Substitute 3/4 pound of medium shrimp for the chicken. Decrease cooking time to 2 to 3 minutes.
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### 1
Trim fat from chicken. Slice chicken into 1-inch strips.
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### 2
Heat a large skillet over medium heat. Add a water droplet to test heat of skillet. Once skillet is hot, add oil. Place chicken in skillet and stir-fry for about 5 minutes.
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### 3
Add green onions and garlic to skillet. Cook, stirring, for 2 minutes. Stir in salt and ginger. Add mixed vegetables and broth. Bring to a boil; cook until vegetables are heated through, about 3 minutes.
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### 4
Add cornstarch mixture to skillet; stir and bring to a boil. Boil until sauce has thickened. Remove skillet from heat. Serve immediately.
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## Make It Quicker
• Freeze the chicken breasts for about 15 minutes before cutting. The partially frozen meat will be easier to slice.
• Use kitchen shears to snip the visible fat from the chicken breasts. It’s quicker than using a knife.
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