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2 skinned and boned chicken breast halves, cut into thin strips 2 garlic cloves, minced 1/2 teaspoon peeled, grated ginger root 2 tablespoons peanut oil, divided 1 medium size sweet red pepper, cut into thin strips 1 medium onion, cut into thin strips 1 cup broccoli flowerets 1 (13 3/4-ounce) can ready-to-serve, reduced-fat, reduced-sodium chicken broth 1 1/2 tablespoons cornstarch 2 tablespoons plum sauce 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce Chow mein noodles Combine first 3 ingredients; cover and chill 30 minutes. Pour 1 tablespoon peanut oil around top of a preheated wok, coating sides; heat on high 1 minute. Add chicken; cook, stirring constantly for 3 minutes. Remove chicken from wok; set aside. Pour remaining 1 tablespoon peanut oil into wok. Add red pepper, onion, and broccoli; cook, stirring constantly for 2 minutes. Remove from wok and set aside. Combine broth with cornstarch, plum sauce, Worcestershire sauce, and soy sauce, stirring until smooth. Pour into wok. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Add chicken and vegetables. Heat thoroughly. Serve on chow mein noodles. Yield: 2 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |