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    Spicy Chicken & Vegetable Stir-fry


    Source of Recipe


    Ginger/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8031.4

    List of Ingredients




    1½ - 2 whole chicken breasts, boned and skinned
    2 large garlic cloves, finely chopped
    1/2 cup picante sauce
    2 tablespoons soy sauce
    2 - 3 teaspoons fresh grated ginger
    1 1/2 teaspoons sugar
    1 tablespoon cornstarch
    3 tablespoons vegetable oil, divided
    1 red pepper, thin strips
    1 cup mushrooms, quartered
    1 cup pea pods, diagonally sliced in 1-inch lengths
    1 cup green onions, diagonally sliced in 1-inch lengths
    hot cooked rice
    cashews for garnish

    Recipe



    Cut chicken into thin strips, add garlic.

    Combine picante sauce, soy sauce, ginger, sugar and cornstarch in small bowl.

    In wok or large fry pan, heat 1 tablespoon oil over medium-high heat, stir fry chicken and garlic 2 - 3 minutes until just done, remove from wok and keep warm.

    Heat remaining 2 tablespoons oil. Stir-fry pepper, mushrooms and pea pods 3 minutes (tender-crisp). Add picante sauce mixture and chicken.

    Cook and stir 2 minutes or until sauce thickens. Stir in onions. Garnish with cashews. Serve with hot rice.

    Serves 4

 

 

 

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