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Stir Fry Chicken And Vegetables

Ingredients
  Chicken breasts 1 1⁄3 Pound, split (4 Breasts)
  Cornstarch 1⁄2 Teaspoon
  Peanut oil/Safflower oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Bamboo shoots 4 Ounce, thinly sliced (1 Small Can)
  Pea pods 1⁄4 Pound (Edible)
  White pepper 1 Dash
  Soy sauce 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Sesame oil 3 Drop
  Cornstarch 1 1⁄2 Teaspoon, dissolved in 1 tablespoon cold water
Directions

Skin chicken and remove meat from bones; slice wafer thin, then cut into 1 1/2 inch squares.
Toss in the cornstarch.
Heat a wok or frying pan, add oil, salt, and chicken and, stirring, cook over high heat 1 minute, or until chicken turns white.
Add stock, mushrooms, bamboo shoots, and pea pods.
Cover pan and cook 1 1/2 minutes.
Add pepper soy sauce, sugar, sesame oil, and cornstarch mixture.
Cook, stirring, until thickened.
Contains 220 calories per serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
4

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