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Receta Gingered Chicken And Almond Stir Fry
by Global Cookbook

Gingered Chicken And Almond Stir Fry
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Ingredientes

  • 5 tsp soy sauce
  • 3 tsp cornstarch, divided
  • 3 whl boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips
  • 1 c. boiling water
  • 1 tsp instant chicken bouillon granules
  • 1/2 tsp ginger
  • 1/4 c. CRISCO Oil, divided
  • 1 med onion, cut into 1 inch pcs
  • 2 c. fresh broccoli florets or possibly
  • 1 pkt (6 ounces) frzn Chinese pea pods, thawed
  • 1 x clove garlic, chopped
  • 1/2 x red or possibly green bell pepper, cut into strips, 1/4 x 1 1/2 inches
  • 1/4 x to 1/2 tsp. dry crushed red pepper
  • 1/2 c. sliced almonds, minced Walnuts or possibly peanuts Warm cooked rice

Direcciones

  1. Combine soy sauce and 1 tsp. cornstarch in medium bowl. Add in chicken. Stir to coat. Chill 30 min.
  2. Combine water and bouillon granules in small bowl. Stir till dissolved. Add in 2 tsp. cornstarch and ginger. Stir.
  3. Heat 2 Tbsp. Crisco Oil to 365 F in electric skillet or possibly on medium-high heat in large heavy skillet. Add in broccoli, onion, garlic and bell pepper.
  4. Stir-fry till crisp-tender. Remove from skillet to serving dish with slotted spoon.
  5. Heat 2 Tbsp. Crisco Oil in same skillet at 365 F or possibly on medium-high heat. Add in chicken mix and crushed red pepper. Stir-fry till chicken is no longer pink. Return vegetables to skillet. Add in bouillon mix. Stir till thickened. Stir in nuts. Serve with rice.