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San Francisco Stir Fry Chicken

Country.Chef's picture
Ingredients
  Skinless boneless chicken breast halves 1 Pound
  Soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Cornstarch 2 Teaspoon
  Grated peeled ginger 2 Teaspoon (Fresh Ones)
  Sugar 1⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Green onions 6 , cut into 2 inch pieces
  Green pepper 1 , cut into 1/2 inch pieces
  Red pepper 1 , cut into 1/2 inch pieces
  Unsalted dry roasted peanuts 1⁄4 Cup (4 tbs)
Directions

1. With knife held in position almost parallel to work surface, cut each chicken breast half crosswise into 1/8-inch-thick slices. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
2. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Add green onions and red and green peppers. Cook, stirring frequently (stir-frying), until vegetables are tender-crisp, 2 to 3 minutes. With slotted spoon, transfer vegetables to bowl.
3. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot. Add chicken mixture and stir-fry until chicken loses its pink color throughout, 2 to 3 minutes. Return vegetables to skillet; heat through. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Preparation Time: 
20 Minutes

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