Shredded Chicken And Vegetables
|Chicken breast||1 , split skinned and boned|
|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)|
|Soy sauce||3 Tablespoon|
|Water||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Toasted sliced almonds||2 Tablespoon|
Cut chicken into thin shreds.
Heat oil in a large skillet.
Add chicken; quickly stir fry until the color turns from pink to white, about 3 minutes.
Add garlic, carrots, zucchini, beans, water chestnuts, salt, pepper, soy sauce and 3/4 cup of the water.
Cover; reduce heat; simmer until vegetables are crisply tender, about 5 minutes (do not overcook).
Combine cornstarch, sherry and remaining 1/4 cup of the water in a cup.
Add to skillet; cook and stir gently just until sauce is thickened and bubbly.
Spoon hot rice onto serving platter; spoon mixture over; sprinkle with almonds.