Chicken and vegetable stir-fry (maggi)

Yield: 4 servings

Measure Ingredient
¾ cup Hot water
1 each Maggi chicken bouillon cube
1 tablespoon Cornstarch
1 tablespoon Soy sauce
½ teaspoon Granulated sugar
¼ teaspoon Ground ginger
2 tablespoons Vegetable oil; divided
1 pounds Boneless, skinless chicken breast halves (about 4); cut into strips
1 each Clove garlic; minced
1 pounds Vegetables (broccoli, carrots, celery) (about 4 cups); chopped
4 cups Hot cooked rice*

Combine water, bouillon cube, cornstarch, soy sauce, sugar and ginger in a small bowl.

Heat 1 tablespoon oil in large skillet or wok over high heat; stir-fry chicken and garlic for 3 to 4 minutes or until chicken is no longer pink. Remove from skillet and keep warm. Heat remaining oil in skillet; stir-fry vegetables for 2 to 3 minutes or until crisp-tender. Add chicken and bouillon mixture; cook, stirring constantly until mixture boils and thickens. Serve over rice.

* For additional flavor, add 1 bouillon cube to boiling water before cooiking rice.

From: Maggi Bouillon advertisement in Sunday coupon circular.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 11-23-95

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