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Receta Chicken And Sweet Pepper Stir Fry
by Global Cookbook

Chicken And Sweet Pepper Stir Fry
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Ingredientes

  • 18 ounce boneless skinless chicken breast halves
  • 3 Tbsp. soy sauce
  • 1 Tbsp. dry sherry vegetable cooking spray
  • 1 med onion, cut in wedges
  • 2 med green or possibly sweet red peppers, thinly sliced
  • 1 1/2 c. fresh mushrooms, sliced
  • 1 Tbsp. veg. oil
  • 1 tsp ginger root, grated
  • 1 x 8 oz can bamboo shoots, liquid removed
  • 1/4 c. chicken broth
  • 1 tsp cornstarch

Direcciones

  1. Cut chicken into 1/2 inch pcs. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 min. Spray a cool wok or possibly large skillet with nonstick spray coating; preheat over med-high heat. Add in onion; stir-fry 2 min. Add in peppers; stir-fry 1 minute. Add in mushrooms; stir-fry about 1 minute more or possibly until vegetables are crisp-tender. Remove vegetables from wok or possibly skillet; set aside.
  2. Drain chicken, reserving the marinade. Add in oil to wok. Add in gingerroot; stir fry 15 seconds. Add in half the chicken; stir-fry 3 to 4 min or possibly until no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.
  3. Stir broth, cornstarch, and 1/4 tsp. pepper into reserved marinade; add in to wok. Cook and stir until slightly thickened; toss gently to coat chicken mix. Measure and chill 2 c. mix for Chinese Burritos (see other recipe). Serve remaining mix while warm.