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  • Skillet Chicken And Vegetables

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    Skillet Chicken And Vegetables
    Servings: 2
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 4 teaspoon cornstarch
    • 1 teaspoon chicken-flavor instant bouillon
    • 2 tbsp. reduced-sodium soy sauce
    • 1 c. water
    • 2 teaspoon oil
    • 2 whole chicken breasts (skinned, boned, cut into 1/4-inch strips
    • 1 c. sliced celery
    • 1 c. sliced carrot
    • 1 c. sliced mushrooms
    • 6-8 green onions, cut into 1 1/2-inch pcs
    • 1 c. pea pods, stemmed or possibly 6-ounce. pkg. frzn pea pods, thawed, liquid removed
    • Warm cooked rice or possibly chow mein noodles, or possibly warm cooked lo mein noodles

    Directions

    1. In small bowl combine cornstarch, bouillon and soy sauce. Gradually stir in water; set aside.
    2. Spray large non-stick skillet with cooking spray; add in oil. Heat over medium-high heat till warm. Saute/fry chicken in warm oil till no longer pink. Stir in celery, carrots and mushrooms; cook till crisp-tender. Stir in onions and pea pods; cook 1 minute, stirring occasionally. Pour cornstarch mix over chicken. Cook till mix thickens and boils, stirring constantly. Serve over warm cooked rice or possibly noodles.

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