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Receta Chicken And Vegetable Stir Fry
by CookEatShare Cookbook

Chicken And Vegetable Stir Fry
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Ingredientes

  • 2 tbsp. soy sauce
  • 1 tbsp. dry sherry
  • 2 teaspoon cornstarch
  • 1 pound boneless and skinless chicken breasts, cut into 1/2 inch thick strips
  • 1/4 c. peanut oil, divided
  • 2 1/2 c. fresh broccoli florets
  • 8 ounce. can sliced water chestnuts, liquid removed
  • 4 med. carrots, thinly sliced
  • 1/2 med. green pepper, seeded and sliced
  • 2 med. sweet red peppers, seeded and sliced
  • 1/2 pound fresh mushrooms, sliced (optional)
  • 1/4 c. warm water
  • Warm cooked rice or possibly 5 ounce. can chow mein noodles

Direcciones

  1. Combine first 3 ingredients in a medium mixing bowl; add in chicken, tossing lightly to coat. Cover and marinate in refrigerator 20 min. Place 2 Tbsp. oil in a preheated wok or possibly electric skillet, coating sides; heat at high (375 degrees) for 2 min. Add in vegetables; stir-fry 2-3 min. Remove vegetables from wok, set aside, and keep hot. Drain chicken, reserving marinade. Place remaining 2 tabalespoons oil in wok; add in chicken, stir-frying for 2 min. Stir in reserved marinade, vegetables and water. Cover and cook over low heat (225 degrees) for 2 min or possibly till thickened. Serve over rice. Makes 4 servings.