YIELD Makes 4 servings
|4||boneless skinless chicken thighs, cut into 1-inch squares|
|1||tablespoon soy sauce|
|4||cloves garlic, minced|
|1/4||teaspoon black pepper|
|1/2||cup chicken broth|
|3/4||teaspoon onion powder|
|2||teaspoons vegetable oil|
|1||large red bell pepper, cut into 1-inch squares|
|2||large stalks celery, cut into 1-inch slices|
|1||package (10 ounces) frozen corn, thawed and drained|
|2||cups hot cooked rice|
- Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
- Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside. Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes. Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens. Serve over rice.
You Might Also Like
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.