Chicken And Vegetable Stir-Fry

1. 1

   Dissolve bouillon cube in 1 cup boiling water.

2. 2

   Combine cornstarch and 1/3 cup water, stirring well; stir into bouillon mixture and set aside.

3. 3

   Cut chicken into 1-inch pieces; set aside. Pour 2 tablespoons oil around top of wok.

4. 4

   Allow to heat at medium heat (325u00b0) for 2 minutes.

5. 5

   Add vegetables, salt and ginger; stir-fry 4 minutes or until vegetables are crisp-tender. Remove from wok and set aside.

6. 6

   Pour 1 tablespoon oil around top of wok and heat to medium-high for 2 minutes.

7. 7

   Add chicken and stir-fry for one or two minutes or until chicken is light brown. Return vegetables to wok.

8. 8

   Pour bouillon mixture over chicken and vegetables, stirring well.

9. 9

   Reduce heat to 225u00b0 and simmer 2 or 3 minutes.

10. 10

    Serve over chow mein noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.