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Shredded Chicken And Vegetable Stir Fry

Web20.Chickens's picture
  Thinly sliced chicken breast cutlets 3⁄4 Cup (12 tbs)
  Chicken broth 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Rice vinegar/White wine vinegar 1 Tablespoon
  Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Peanut oil/Vegetable oil 3 Tablespoon
  Minced ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Crushed red pepper 1⁄2 Teaspoon (Hot)
  Yellow summer squash 6 Ounce, cut into matchstick pieces (1 Medium Size)
  Red bell pepper 1 , cut into very thin strips
  Green beans 1⁄4 Pound, thinly sliced lengthwise
  Canned baby corn 1⁄2 Cup (8 tbs)
  Bok choy 4 Ounce, sliced (2 Cups)
  Thinly sliced green onions 1⁄2 Cup (8 tbs) (Scallions)

1. Thinly slice chicken crosswise across grain. In a small bowl, combine broth, soy sauce, vinegar, sherry, and cornstarch.
2. In a wok or large frying pan, heat oil. Add chicken and stir-fry 3 minutes over medium-high heat. Use a slotted spoon to remove from pan. Add ginger, garlic, hot pepper, squash, bell pepper, and green beans and stir-fry 1 minute. Add corn and bok choy and stir-fry 1 minute. Return chicken to wok. Stir sauce briefly to blend cornstarch and add to wok. Cook, stirring, until sauce thickens, about 2 minutes. Transfer chicken and vegetables with sauce to a serving dish. Sprinkle scallions on top.

Recipe Summary

Difficulty Level: 
Main Dish

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