Quick Chicken Stir-Fry
Source of Recipe
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List of Ingredients
3/4 pound boneless, skinless chicken breasts, cut into thin strips
4 tablespoons Soy Sauce, divided
2 tablespoons cornstarch, divided
2 cloves garlic, minced
1/2 teaspoon ground ginger
2 tablespoons vegetable oil, divided
1 each red bell pepper and onion, sliced
1/4 pound sliced mushrooms and snow peas
Hot cooked rice
Recipe
In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch,
garlic and ginger; let stand 15 minutes.
Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch
and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over medium-
high heat. Add chicken and stir-fry 3 minutes; remove from pan.
Heat remaining 1 Tbsp. oil in same pan. Add vegetables and stir-fry 5
minutes. Stir in chicken and soy sauce mixture; stirring constantly,
bring to boil and boil 1 minute. Serve over rice.
Makes 4 servings
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