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Stir Fried Chicken And Vegetables

Western.Chefs's picture
Like many stir-fries, Stir Fried Chicken And Vegetables recipe is also easy to make. Dry sherry, zucchini, mushrooms, along with other vegetables and spices makes this recipe a lip-smacking delight. So why don€™t you make the recipe today!
  Chicken breasts 2 Large, skinned, boned and each cut in half
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ginger root 2 (2 Inch Long Each About 3/4 Inch In Diameter)
  Salad oil 1⁄4 Cup (4 tbs)
  Mushrooms/15 ounce canned straw mushrooms, drained 1⁄2 Pound, sliced
  Green onions 4 , cut into pieces
  Carrots 2 Medium, thinly sliced
  Zucchini 8 Ounce, thinly sliced
  Salt 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Canned baby corn 15 1⁄2 Ounce, drained (1 Can)

1. With knife held in slanting position, almost parallel to the cutting surface, slice each breast half across width into 1/8 inch-thick slices. In medium-sized bowl, combine chicken, soy sauce, sherry, cornstarch, and sugar; set aside.
2. Peel gingerroot; cut lengthwise into very thin slices; cut slices into hair-thin strips. In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger 1 to 2 minutes until lightly browned. With slotted spoon, remove ginger to paper towels to drain.
3. In oil remaining in skillet, over medium-high heat, cook mushrooms (if using fresh ones), green onions, carrots, zucchini, and salt, stirring quickly and frequently, until vegetables are tender-crisp. With slotted spoon, remove vegetables to another medium-sized bowl.
4. In oil remaining in skillet, over high heat, cook chicken mixture until tender, stirring constantly and adding more oil if needed. Return vegetables to skillet; add water. If using straw mushrooms, add to mixture in skillet with baby corn; heat through. Spoon chicken mixture into warm bowl. Garnish with fried ginger.

Recipe Summary

Main Dish

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Stir Fried Chicken And Vegetables Recipe