Stir Fry Chicken with Asian Vegetables & Rice YIELD 4 SerrvIngs For the stir fry sauce: 2 Tbsps. corn starch 2 Tbsps. brown sugar 2 tsp. minced fresh ginger 1 clove garlic, minced 1⁄4 tsp. ground red pepper 2 Tbsps. tamari or soy sauce 2 Tbsps. rice vinegar 1 can (14 oz.) low-sodium chicken broth 1⁄4 cup dry sherry (optional) For the stir fry: 1 Tbsp. sesame oil 1 lb. boneless, skinless chicken breasts, cubed 4 oz. fresh shiitake mushrooms, sliced 1 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.