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Oriental Pepper Chicken Stir Fry

Tummy.Tucker's picture
Ingredients
  Canned chicken broth 1 Cup (16 tbs), divided (Ready-To-Serve Variety)
  Canned ready to serve chicken broth 1 Cup (16 tbs), divided
  Reduced-sodium soy sauce 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Chinese sesame oil 2 Teaspoon, divided
  Garlic powder 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Skinless boneless chicken breasts 10 Ounce, cut into 1-inch pieces
  Diagonally sliced celery 1⁄2 Cup (8 tbs)
  Thinly sliced green bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced red bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Canned water chestnuts 3 Ounce, drained
  Cornstarch 1 Teaspoon
Directions

GETTING READY
1) In a medium mixing bowl, mix 1/2 cup broth, soy sauce, 1 teaspoon oil, garlic powder and ginger together.
2) Coat the chicken thoroughly with the mixture, cover with a plastic wrap and refrigerate for at least 30 minutes.

MAKING
4) Remove the chicken with a slotted spoon and reserve the marinade.
5) In a 12-inch non-stick skillet or a wok, stir-fry the chicken in 1 teaspoon oil over a high heat for 2 to 3 minutes until lightly browned, keep warm.
6) In the same skillet, stir-fry the celery, peppers and onion for 1 minute.
7) Stir in the mushrooms and water chestnuts and stir-fry for another 1 minute.
8) Stir the cornstarch, 1/2 cup chicken broth and reserved marinade, until the cornstarch is dissolved.
9) Pour into the skillet, stir in the chicken and cook for another 3 to 5 minutes, stirring occasionally, until the sauce is thick and the vegetables are just tender.

SERVING
10) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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