Chicken Stir Fry
Ingredients:
2 (4 ounce) boneless skinless chicken breast halves
1 tablespoon cornstarch
½ tablespoon soy sauce
1/8 teaspoon finely chopped ginger
1/8 tsp chopped garlic
1 tablespoons cooking oil
¼ cup cauliflower florets
¼ cup broccoli florets
½ each red and green pepper cut in strips
3 mushrooms sliced
½ stalk sliced celery (1/2 inch
pieces) paysanne style
½ thinly sliced carrot cut paysanne style
1 small onion, sliced in thin strip
1/3 cup chicken stock
2 water chestnuts thinly sliced
½ package snow peas
Directions:
1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic; add to bag and shake well. Refrigerate for 10 minutes.
2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
3. Add remaining oil; stir- fry hardest vegetables (carrots, onions and celery) for about two minutes. Add broccoli, cauliflower, mushrooms and peppers for an additional 2 minutes or until crisp-tender. Add water chestnuts Add chicken stock. Return chicken to pan. Cook and stir until thickened and bubbly. Before serving, add snow peas. Spoon over fried rice.
2 (4 ounce) boneless skinless chicken breast halves
1 tablespoon cornstarch
½ tablespoon soy sauce
1/8 teaspoon finely chopped ginger
1/8 tsp chopped garlic
1 tablespoons cooking oil
¼ cup cauliflower florets
¼ cup broccoli florets
½ each red and green pepper cut in strips
3 mushrooms sliced
½ stalk sliced celery (1/2 inch
pieces) paysanne style
½ thinly sliced carrot cut paysanne style
1 small onion, sliced in thin strip
1/3 cup chicken stock
2 water chestnuts thinly sliced
½ package snow peas
Directions:
1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic; add to bag and shake well. Refrigerate for 10 minutes.
2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
3. Add remaining oil; stir- fry hardest vegetables (carrots, onions and celery) for about two minutes. Add broccoli, cauliflower, mushrooms and peppers for an additional 2 minutes or until crisp-tender. Add water chestnuts Add chicken stock. Return chicken to pan. Cook and stir until thickened and bubbly. Before serving, add snow peas. Spoon over fried rice.