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Chicken And Vegetable Stir Fry

Diet.Chef's picture
Ingredients
  Grated orange peel 1⁄2 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Crushed red pepper flakes 1⁄4 Teaspoon
  Boneless skinless chicken breast 12 Ounce, cut into 1/4 inch thick strips
  Cornstarch 1 Tablespoon
  Vegetable oil 2 1⁄2 Teaspoon
  Chopped bok choy 5 Cup (80 tbs) (1/2 Inch Pieces)
  Red bell pepper 1 Large, cut into thin strips
  Onion 1 Medium, thinly sliced
  Salt 1⁄4 Teaspoon
  Shredded basil 1⁄4 Cup (4 tbs)
Directions

In a medium bowl, combine the orange peel, 2 tablespoons of the orange juice, 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, the garlic, and red-pepper flakes until blended.
Add the chicken and toss to coat.
Cover and let stand for 20 minutes.
Meanwhile, to the remaining orange juice, add the cornstarch, the remaining 1 tablespoon soy sauce, and the remaining 1 tablespoon sherry.
Mix well and set aside.
Heat 1 1/2 teaspoons of the oil in a large, deep nonstick skillet or wok over medium-high heat.
Using a slotted spoon, remove the chicken from the bowl and add to the skillet; reserve the marinade.
Cook, stirring often, for 2 to 3 minutes, or until no longer pink in the center.
Transfer to a clean bowl.
Heat the remaining 1 teaspoon oil in the skillet.
Add the bok choy, bell pepper, onion, and salt.
Cook, stirring constantly, for 3 minutes, or until the greens of the bok choy start to wilt.
Return the chicken and its juices and the reserved marinade to the skillet.
Cook for 3 minutes.
Stir the cornstarch mixture again and pour into the skillet.
Cook, stirring constantly, for 2 minutes, or until the juices are thickened and bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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