I like trying new things. So there are very few recipes that I make that are truly the same from time to time.
Like this one. I guess I've probably made things that are alot like this one before. But I found this recipe and thought, I'd eat this. So I pulled it out of the magazine and made it.
I'd make it again, but probably won't. Because I'll find something else that I want to try and make that instead.
2 TBSP cornstarch
1 1/3 chicken broth
2 tsp soy sauce
1 tsp salt
1/2 tsp ground ginger
1/2 lb sliced mushrooms
1 onion, sliced
1 green pepper, sliced
1/4 c carrots, sliced
2 tsp oil
2 cloves garlic
3 chicken breasts, sliced
First, make life simple. chop all the veggies.
In a small bowl, combine the cornstartch, soy sauce, chicken broth, salt and ginger until it's smooth.
In a large skillet, cook the chicken breast with a pinch of salt and pepper (not in the recipe!) and remove from pan. Then cook the mushrooms, onion pepper and carrot in oil for 5 minutes. Add garlic and stir fry until veggies are crisp-tender.
Stir the cornstarch mixture and add to the pan. Bring to a boil and cook for 1-2 minutes. Add the chicken back to the pan.
Serve with rice.