Chicken Zucchini Stir Fry

Southern.Crockpot's picture

Dec. 14, 2011

Ingredients

Cornstarch 2 Teaspoon
Water 2 Tablespoon
Chicken breast halves 2 , skinned and boned
Vegetable oil 2 Tablespoon
Dry sherry 1 Tablespoon
Salt 1/2 Teaspoon
Carrot 1 , scraped and cut into thin strips
Onion 1 Medium , cut into thin strips
Zucchini 1 Medium , cut into thin strips
Sliced mushrooms 1/2 Pound
Cornstarch 1 Tablespoon
Water 1/2 Cup (8 tbs)
Hot cooked rice 1 Cup (16 tbs)

Directions

MAKING

1. In a bowl mix 2 teaspoons cornstarch with 2 tablespoons water.

2. Make thin strip of chicken.

3. Dredge in cornstarch mixture.

4. Preheat wok and add 2 tablespoons oil around top and coat on all sides.

5. Turn heat to medium high (325°) for 2 minutes.

6. Add chicken and stir-fry for 2 minutes until brown.

7. Mix 1 tablespoon sherry and 1/2 teaspoon salt.

8. Drain out chicken from wok and keep aside.

9. In the wok heat 2 tablespoons oil.

10. Stir in carrot and onion and fry for 1 to 2 minutes.

11. Add zucchini and mushrooms and stir fry vegetables until tender crisp.

12. Put chicken into the wok.

13. Add the next 4 ingredients.

14. Pour the mixture over chicken and toss gently.

15. Decrease heat to low (225°), simmer and stir for 3 minutes until thick.

SERVING

16. Serve over rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 476Calories from Fat 147

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 625 mg26.04%

Total Carbohydrates 56 g18.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet