Chicken and vegetable stir-fry (maggi)
4 servings
Ingredients
| Quantity | 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* |
Directions
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