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Sti-Fry Chicken

chicken - breast, stirfry - chicken

2 boneless skinless chicken breasts; cut into 1-inch chunks
1 medium onion; cut into chunks
1 carrot; thinly sliced on diagonal
1 tablespoon oil
2 cloves garlic; minced
1 tablespoon gingerroot; grated
1/3 cup teriyaki sauce
3 tablespoons water
2 teaspoon cornstarch
3 green onions; sliced

In wok or large non-stick skillet, heat oil over high heat; stir-fry chicken for 3 minutes or until lightly browned. Add garlic and ginger; stir-fry over medium-high heat for 1 minute. Stir in onion, carrot and broccoli. Add teriyaki sauce and water; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes or until chicken is no longer pink inside and vegetables are tender-crisp. Mix cornstarch with 1 tablespoon of water. Stir into pan and bring to boil; cook for 30 to 40 seconds or until thickened. Add green onions. Serve over steamed rice. Total fat: 18 g.

Contributor: Canadian Living Magazine (November, 1996)

Yield: 2 servings

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