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Chicken Vegetable Stir Fry

chef.tim.lee's picture
  Snow peas 1⁄2 Pound
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Vegetable oil/Sesame oil 1⁄4 Cup (4 tbs)
  Sesame seeds 2 Teaspoon
  Chicken breast halves 6
  Broccoli flowerets 2 Cup (32 tbs)
  Onion 1
  Snow pea 1⁄2 Pound
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Cooked brown rice 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)

Combine first 3 ingredients, stirring well; set aside.
Cut chicken breasts into2-inch strips, and add to marinade, mixing well.
Cover and refrigerate for at least 30 minutes.
Preheat wok to medium high (325°).
Add chicken mixture, and stir-fry 2 to 3 minutes.
Remove chicken from wok, and set aside.
Add broccoli and onion; stir-fry 2 minutes.
Add snow peas, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender.
Add chicken to wok.
Combine cornstarch and water; add to wok.
Cook, stirring constantly, until thickened.
Serve over brown rice.

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