Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves, cut into cubes

  2. 3 tablespoons vegetable oil, divided

  3. 2 cups broccoli florets

  4. 1 cup julienned carrots

  5. 1 cup sliced fresh mushrooms

  6. 1 cup fresh pea pods

  7. 1/4 cup sliced green onions

  8. 1/2 cup mayonnaise

  9. 1/4 cup chicken broth

  10. 1 garlic clove, minced

  11. 1 tablespoon soy sauce

  12. 1/2 teaspoon ground ginger Hot cooked rice, optional Sliced almonds, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired. Yield: 4 servings.


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