Chrissie's Easy Chicken Stir Fry
Source of Recipe
my Mommy Chris
Recipe Introduction
When I first recieved this recipe I was flooded with a memory of my past.Riding my bike around in circles in our front yard in Atwater cursing chicken stir fry under my breathe,as I was on my 37th lap prolonging the inevitable dinner of doom I took a turn too sharply and bailed out in the grass and broke my arm.
Needless to say there was no chicken stir-fry for me on that night.this taught me an important lesson to always be careful of what you wish.
As for me and chicken stir-fry we've made up, along with onions and about a 100 other things that were on my childhood ick list.
List of Ingredients
- 2-3 boneless,skinless chicken brest cut into small (about 1/2 in.) chunks
- 1-medium zucchini sliced thin
- 1-medium whit onion cut into 1in. chunks
- 1-green bell pepper cut into 1in. chunks
- 4-scallions sliced
- 1- package pre-sliced mushrooms
- 1-package pre-cut chop suey veggies
- 8oz.-fresh bean sprouts
- 1-bunch cilantro lightly chopped
- soy sauce-kikkoman roasted garlic teriyaki
- Jasmine rice-(1 cup will feed four easily)
Instructions
- cut up chicken into small chunks and put into a zip-lock bag with teriyaki sauce.
Mince 1 clove of garlic and add to bag.Marinate in the refrigerator for 1 hour until ready for the stir fry action.
- In a wok or large fring pan add 4 tablespoons of corn oil and heat on high flame.
- stir fry chicken until all traces of pink is gone and there is a nice browning on the meat.
- Next, add the bell pepper,zucchini and whit onion and cook until semi soft.
- When meat and veggies are cooked remove form wok and se aside.
- Add more oil to cook the mushrooms and scallions.When those are cooked,add the package of chop suey,bean sprouts and the cilantro.
- When all the veggies are cooked,add the chicken and the rest of veggies back into the wok for a final 2 minute fry.
- serve over hot steamed Jasmine rice.
- Japanese beer tatstes great with this dish!
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