Rotisserie Chicken Stir-Fry
1/4 cup cornstarch
2 tablespoons water
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons dry sherry
1 cup canned chicken broth
2 1/2 cups Kirkland Signature Stir Fry Vegetables (frozen)
1/2 Kirkland Signature Rotisserie Chicken
1. Combine cornstarch, water,ginger,garlic,sugar,soy sauce,vinegar,sherry
and chicken broth in a bowl and stir, or place in a closed container and shake.
2. Heat a large skillet or wok over medium heat. Add vegetables and 2 1/2
tablespoons water and cook for 4-5 minutes.
3. Cut chicken meat into bite-size pieces and add to the vegetables.
Cook for 3-4 minutes.
4. Add sauce and cook until it thickens. Serve over rice or noodles, if desired.
Makes 2-3 servings.
Tips: Use lite soy sauce and reduced-sodium chicken broth for a low-salt version. Add grated orange peel, pineapple juice or orange juice to