20-Minute Recipes

This Month's Recipe


Chicken Thai Stir-Fry

1 pound boneless chicken breasts
2 tablespoons cooking oil
4 tablespoons water
2 tablespoons soy sauce
2 teaspoon flour
1/8 teaspoon red pepper
1 teaspoon minced garlic
¼ teaspoon ground ginger
1 16-ounce package frozen stir-fry vegetables

Cooked rice

1 cup white rice
2 cups water
2 tablespoons butter

Step 1: Cut chicken into ½-inch pieces.

Step 2: Heat 1 tablespoon cooking oil in large skillet on medium heat, place chicken in skillet and cook thoroughly. While chicken is cooking, defrost vegetables. Also while chicken is cooking, in saucepan heat rice and two cups water to boiling, simmer for 15 minutes, add 2 tablespoons butter to cooked rice.

Step 3: While chicken and rice are cooking, in small bowl combine water, soy sauce, flour and red pepper.

Step 4: When chicken is finished cooking, remove from heat and set aside. On medium heat, place 1 tablespoon oil, garlic and ginger in skillet for 15 seconds and mix. Add defrosted vegetables, cook approximately 4 minutes.

Step 5: Add chicken, mix thoroughly. Make an open center in skillet. Stir sauce in small bowl and add to the center of skillet. Stir with spatula until thick. Mix vegetables and chicken with sauce for approximately 2 minutes. Serve over hot rice.

Makes 3 to 4 servings.