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Shredded Chicken And Vegetables

New.Wife's picture
Ingredients
  Chicken breast 14 Ounce, split, skinned and boned (1 In Number)
  Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Carrots 3 , thinly sliced
  Zucchini 2 Small, sliced
  Frozen sliced green beans 1 Cup (16 tbs)
  Water chestnuts 6
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Soy sauce 3 Tablespoon
  Water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Dry sherry 1 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
  Toasted sliced almonds 2 Tablespoon
Directions

GETTING READY
1) Thinly shred the chicken breasts.

MAKING
2) In a large skillet, stir-fry the chicken in heated oil for about 3 minutes until white.
3) Stir in the zucchini, beans, garlic, carrots, water chestnuts, salt, pepper, soy sauce and 3/4 cup water. 4) Simmer covered on a low heat for about 5 minutes until the vegetables are just tender.
5) In a cup, mix the cornstarch, sherry and 1/4 cup water, then stir into the skillet.
6) Stir gently and cook until the sauce is thick and bubbly.

SERVING
7) Spoon hot rice on a serving platter, spoon over the chicken and vegetables then garnish with the almonds and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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