Long time, no post! I have been taking a break since I finished those 50 thank you cards. I enjoyed making them, but I needed a little break. However, I'm ready to start creating again! :)
I was cleaning my desktop on my computer and I came across these pictures of a recipe I tried a few weeks ago.
I found the recipe on The Food Network. Click here to view the video on how to make it. My husband and I liked it, but for us we thought it needed something...maybe some sort of sweet sauce. There is a little but of preparation that goes into this meal, so to save on time, to all your preparations (cutting veggies and chicken) the day before. If you try the recipe, let me know what you think.
1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
I hope everyone is having a great week! Oh, and one more thing. There is a family at our church who is in need of your prayers. They are going through a difficult trial and your thoughts and prayers would be greatly appreciated. Thanks so much! Love you all!!!