Receta Chicken Stir Fry
For common mushrooms,
choose those with a firm texture and even color with tightly closed caps. If
the gills are showing, it's an indication of age, and they are probably past
their prime, and should be avoided. Discolored, broken, wrinkle and damaged
mushrooms with soft spots should be avoided.
Mushrooms
need air circulation. Store mushrooms in your refrigerator crisper where they
can benefit from cool air circulation. Keep partially covered to prevent them
from drying out, but never store packaged mushrooms without venting. Paper bags
are a good storage alternative. Do not leave fresh mushrooms sitting on your
countertop or storing them temporary in your cabinet.
Use your mushrooms within 3 days.
Busy
day, and need dinner on the table less than 20 minutes. Try our chicken stir
fry, it will be done by the time rice is ready.
Chicken
Stir Fry
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
2
- tablespoon vegetable oil
- 1
- pound chicken breast, cut into thin strips
- 1
- (8 oz.) package sliced mushrooms
- 1
- red bell pepper, seeded and chopped
- 1
- cup onion, sliced
- 1
- (8 oz.) can sliced water chestnuts, drained
- 1
- cup chicken broth
- 1
- tablespoon soy sauce
- 1
- teaspoon ground ginger
- 2
- tablespoon cornstarch
- hot
- cooked rice, for serving
Directions:
In
a large skillet, heat oil over medium high heat. Add chicken, and cook 3 to 5
minutes or until chicken lightly brown. Add mushrooms, red bell pepper and
onions, cook another 5 minutes, stirring frequently. Stir in water chestnuts.
In
a small bowl, combine chicken broth, soy sauce, ground ginger and cornstarch.
Add to skillet. Cook, stirring constantly, 2 to 3 minutes or until mixture
thickens. Enjoy!
Cook’s
note: If you own a wok, you can use it for this recipe. I don’t own a wok so I
used a large skillet.