Chicken Stir-Fry
Source of Recipe
Aunt Saunny
Prep: 15 min, Cook: 5 min.
a.. 3 Tbs. lite soy sauce, plus more for serving
b.. 1 Tbs. cornstarch
c.. 1 Tbs. dry sherry or Chinese rice wine (optional)
d.. 1 tsp. sugar
e.. 1-1/4 lbs. boneless skinless chicken breast halves, thinly sliced
f.. 1 tsp. peanut oil
g.. 1 tsp. Oriental sesame oil
h.. 2 tsp. fresh ginger, minced
i.. 1 clove garlic, minced
j.. 1 cup scallions, chopped
k.. 6 ounces mushrooms, sliced
l.. 6 ounces spinach, washed, tough stems discarded
Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced chicken in a mixing bowl. Pour soy sauce mixture over chicken and toss to coat. Heat peanut oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45
seconds. Add meat and marinade and stir-fry 2 minutes, or until chicken begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with pepper to taste. Serve with additional soy sauce.
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