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Chicken Stir-Fry
October 29, 2007

This REALLY tasted great and with the corn starch, had the consistency of restaurant Chinese food. I LOVED how the chicken tasted after coating with cornstarch, and THEN frying in a pan. To keep cals low, I used Pam Olive Oil Spray, and it worked great. Actually maybe better because it browned very nicely. Chicken breast is hard to keep moist anyway, and this method was excellent. Half of the corn starch stuck to the bag, so I diluted 2 TBSP corn starch in chicken broth and added after everything was combined. It thickened right up! Needs more salt, but some may not want it. GREAT recipe!

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