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Peppered Stir Fry Chicken And Vegetables

southern.chef's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Chicken breasts 1 Pound, boned, skinned, cut into 1.5 inch cubes
  Broccoli flowerets 1 1⁄3 Cup (21.33 tbs)
  Carrot strips 1 Cup (16 tbs)
  Celery sticks 1⁄2 Cup (8 tbs)
  Green pepper 1⁄3 Cup (5.33 tbs)
  Sliced mushrooms 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
  Unsweetened pineapple juice 2 Cup (32 tbs)
  Chopped parsley 2 Tablespoon
  Cornstarch 15 Gram
  Dry mustard 2 Teaspoon
  Ground ginger 2 Teaspoon
  Dried tarragon 2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Hot cooked rice 3 Cup (48 tbs) (For Serving)
Directions

Heat oil in wok at medium high (325°) for 1 to 2 minutes.
Add chicken, stir-fry 6 to 8 minutes.
Remove chicken from wok, reserve pan drippings.
Add broccoli, carrot sticks, celery sticks, green pepper strips, mushrooms, and water to wok, stir-fry 6 minutes or until vegetables are crisp-tender.
Remove vegetables from wok.
Combine pineapple juice, parsley, cornstarch, mustard, ginger, tarragon, and pepper in a small bowl.
Add to wok, cook until thickened, stirring occasionally.
Add chicken and vegetables to the sauce in wok.
Reduce heat to low (225°), and simmer 2 to 3 minutes.
Serve over hot rice.

Recipe Summary

Cuisine: 
American
Method: 
Stir Fried
Servings: 
5

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