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Entrees - Maindishes
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None
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Ingredients |
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1 tablespoon vegetable oil
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1 pound skinless, boneless chx breast cut into strips
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2 cups broccoli florets
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1 medium red pepper, cut into strips
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1/2 cup thinly sliced onion
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1 1/2 cups chx broth
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2 tablespoons soy sauce
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2 tablespoons cornstarch
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1 teaspoon garlic powder
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1 teaspoon ground ginger
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2 cups cooked hot rice
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Instructions |
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Heat the oil in the wok or large skillet over medium-high heat. add the chx; cook, stirring, for 4 to 5 mins., or until no longer pink.
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Add the broccoli, pepper, and onion; cook, stirring, until vegs are crisp-tender and broccoli turns bright green.
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In a large bowl , combine the broth, soy sauce, cornstarch, garlic powder, and ginger until well blended. Stire into center of chx mixture.
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Bring to a boil; cook, stirring, for 1 min or until mixture thickens.
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Originally Submitted
8/21/2010
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You can add this chx broccoli stir fry recipe to your own private DesktopCookbook.
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