Every weekend, Beth Fish Reads hosts Weekend Cooking. “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.” I’ve always wanted to participate but am usually too frazzled during the week to get my act together. As I’ve been cooking/baking a lot more, I’m hoping to make Weekend Cooking a regular thing here!
(closely adapted from Betty Crocker’s Low-Fat, Low Cholesterol Cooking Today)
1 pound boneless, skinless chicken breast halves
2 cloves of garlic, finely chopped
2 teaspoons finely chopped gingerroot (in a pinch I use ground ginger)
1 medium onion, thinly sliced into wedges
1 package (12 oz) stir-fry veggies (I use Green Giant Simply Steam Garden Vegetable Medley and pick out the frozen butter sauce bits to just get the peppers, potatoes, and snap peas).
1 cup sliced mushrooms
1 cup fat-free chicken broth (divided)
3 tbsp reduced-sodium soy sauce
2 tsp sugar
2 tsp cornstarch
1. Cut chicken into 1-inch pieces. Spray 12-inch skillet with cooking spray and heat over medium-high heat (I use a touch of olive oil). Add chicken, garlic, and gingerroot and cook, stirring frequently, until chicken is brown (2-3 minutes).
2. Add onions, 3/4 cup of broth, soy sauce, and sugar. Cook, covered, on medium heat 5 minutes, stirring occassionally.
3. Add mushrooms and frozen vegetables (if you’re feeling amitious, cut up some fresh veggies instead of frozen). Cook, covered, for 5 minutes until chicken is cooked throughout and veggies are heated through but crisp.
4. Mix cornstarch and 1/4 cup of broth. Stir in a little sauce from stir-fry to heat mixture, then stir all into the stir-fry. Cook until sauce is thickened.
5. Serve with rice and garnish with peanuts and chow mein noodles. Don’t forget your chopsticks!
I’m intimidated by recipes that have a long list of ingredients, but this recipe is so simple–especially if you prep everything at the beginning (chicken, onions, any veggies that need chopping) and keep your measuring devices close at hand to keep the steps moving.
As a side note, I’ve been recently cooking from this Betty Crocker’s Low-fat, Low-Cholesterol recipe book and we’ve enjoyed almost everything that I’ve made. Tasty and easy recipes, plus almost every recipe has a beautiful color picture. I’m a sucker for recipe books with pictures!
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