, Muskogee, OK

Phoenix Recipes

May 22, 2009

Pecan Chicken Stir-Fry


2 cups chicken or vegetable broth, divided

1/2 teaspoon ground ginger

2 tablespoons soy sauce

2 garlic cloves, minced

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/2 cup thinly sliced carrots

1/2 cup thinly sliced celery

3 cups broccoli florets

1 cup fresh snow peas

1 cup toasted pecans (to toast, just heat raw nuts in skillet over medium heat, until lightly browned — approximately five minutes

1/4 cup cornstarch

In skillet, heat three tablespoons broth. In bowl, combine cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.

Add chicken to skillet; stir-fry over medium heat until no longer pink.

Remove and keep warm.

Add garlic, carrots and celery; stir-fry three minutes.

Add broccoli and peas; stir-fry until crisp-tender, approximately five minutes.

Stir in broth mixture; add chicken.

Cook and stir for two minutes.

Stir in pecans.

Serves four.

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Phoenix Recipes
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