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.
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