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Stir Fry Chicken And Vegetables

southern.chef's picture
Ingredients
  Egg white 1
  Chablis/Other dry white wine 1 Tablespoon
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Boneless chicken breasts 1 Pound, skinned and cut into bite-size pieces
  Vegetable oil 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 1⁄4 Cup (4 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Green pepper 1 Small, thinly sliced
  Thinly sliced zucchini 1 Cup (16 tbs)
  Thinly sliced mushrooms 1 Cup (16 tbs)
  Slivered almonds 1⁄3 Cup (5.33 tbs), toasted
  Cooked brown rice 2 1⁄2 Cup (40 tbs) (Hot Cooked Without Salt Or Fat)
Directions

Combine first 4 ingredients, stir well.
Add chicken pieces, tossing gently to coat, let stand 1 hour.
Heat oil in a large skillet.
Remove chicken from marinade, saute chicken in oil until lightly browned.
Add soy sauce and carrots, stirring well.
Cook an additional 2 minutes.
Add green onions, garlic, and green pepper, stir-fry an additional 2 to 3 minutes.
Add zucchini, mushrooms, and almonds, cook 2 to 3 minutes.
Serve over hot rice.

Recipe Summary

Cuisine: 
American
Method: 
Stir Fried
Ingredient: 
Chicken
Servings: 
5

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