4 medium potatoes, peeled and cut into ¾ inch pieces
4 medium carrots, thinly sliced
12 ounces boneless skinless chicken breast halves
¾ cup water
1 tsp. cornstarch
1 tsp. instant chicken bouillon granules
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
1 Tbsp. vegetable oil
1 large onion, chopped
3 Tbsp. snipped fresh parsley
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Boil water in a large saucepan. Precook potatoes and carrots in boiling water approximately 10 minutes. Drain. Set aside.
Rinse chicken and pat dry. Cut into thin bite size strips. Set aside.
In a small bowl, stir together water, cornstarch, bouillon granules, thyme, salt and pepper. Set aside.
Pour oil into wok or large skillet. Add more oil when necessary. Preheat over medium high heat. When hot, stir fry onions for 2 minutes. Add chicken and stir fry 3 minutes or until no pink remains. Push chicken and onions from center of the wok.
Stir sauce and pour into center of wok. Cook, stirring until thick and bubbly. Add precooked potatoes and carrots. Stir all ingredients together until coated with sauce. Cover and cook for 2 additional minutes. Stir in parsley. Serve.
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