Chicken and Potato Stir-Fry
Recipe from Better Homes and Gardens

This savory stir-fried stew features chunks of carrots, potatoes, and chicken in a simple, herb-seasoned sauce, and it cooks in 30 minutes.


Chicken and Potato Stir-Fry

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Servings: 4 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Boneless Chicken Breasts, Chinese Stir Fry

 
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Ingredients
  • 4 medium
    potatoes, cut into 3/4-inch pieces
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  • 4 medium
    carrots, thinly sliced (2 cups)
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  •  12-ounces
    skinless, boneless chicken breast halves
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  • 3/4 cup
    water
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  • 1 teaspoon
    cornstarch
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  • 1 teaspoon
    instant chicken bouillon granules
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  • 1 teaspoon
    dried thyme, crushed
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  • 1/2 teaspoon
    salt
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  • 1/8 teaspoon
    pepper
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  • 1 tablespoon
    cooking oil
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  • 1 large
    onion, chopped (1 cup)
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  • 3 tablespoons
    snipped parsley
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Directions
1.
In a medium saucepan precook potatoes and carrots, covered, in enough boiling water to cover about 10 minutes or just until tender. Drain. Set aside.
2.
Cut chicken into thin bite-size strips. Set aside.
3.
For sauce, in a small bowl stir together water, cornstarch, bouillon granules, thyme, salt, and pepper. Set aside.
4.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onions in hot oil for 2 minutes or until crisp-tender.
5.
Add chicken to the hot wok; stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
6.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add cooked potatoes and carrots. Stir all ingredients together to coat with sauce. Cover and cook for 2 minutes more or until heated through. Stir in parsley. Serve immediately. Makes 4 servings.
Nutrition information
Per serving: Calories 323, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 583 mg, Carbohydrate 47 g, Protein 21 g. Percent Daily Values are based on a 2,000 calorie diet
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