Chicken And Sweet Pepper Stir Fry Recipe
Chiken And Sweet Pepper Stir Fry gives a great taste. The Sweet pepper fry gives Checken And Pepper Stri Fry a unique taste. The non Vegetarians must try this yummy Chicken And Pepper Stir Fry.
Ingredients
18 ounces boned skinless chicken breast halves
3 tablespoons soy sauce
1 tablespoon dry sherry
Nonstick spray coating
1 medium onion, cut into wedges
2 medium green or sweet red peppers, thinly sliced
1 1/2 cups sliced fresh mushrooms
1 tablespoon cooking oil
1 teaspoon grated gingerroot
1 8 ounce can bamboo shoots, drained
1/4 cup chicken broth
1 teaspoon cornstarch
Directions
Cut chicken into 1/2 inch pieces.
Place in a bowl; stir in soy sauce and sherry.
Let stand for 30 minutes.
Spray a cold wok or large skillet with nonstick spray coating; preheat over medium high heat.
Add onion; stir fry 2 minutes.
Add peppers; stir fry 1 minute.
Add mushrooms; stir fry about 1 minute more or till vegetables are crisp tender.
Remove vegetables from wok or skillet; set aside.
Drain chicken, reserving the marinade.
Add oil to wok.
Add gingerroot; stir fry 15 seconds.
Add half the chicken; stir fry 3 to 4 minutes or till no longer pink.
Remove.
Stir fry remaining chicken for 3 to 4 minutes or till no longer pink.
Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok.
Cook and stir till slightly thickened; toss gently to coat chicken mixture.
Measure and refrigerate 2 cups mixture for Chinese Burritos.
Place in a bowl; stir in soy sauce and sherry.
Let stand for 30 minutes.
Spray a cold wok or large skillet with nonstick spray coating; preheat over medium high heat.
Add onion; stir fry 2 minutes.
Add peppers; stir fry 1 minute.
Add mushrooms; stir fry about 1 minute more or till vegetables are crisp tender.
Remove vegetables from wok or skillet; set aside.
Drain chicken, reserving the marinade.
Add oil to wok.
Add gingerroot; stir fry 15 seconds.
Add half the chicken; stir fry 3 to 4 minutes or till no longer pink.
Remove.
Stir fry remaining chicken for 3 to 4 minutes or till no longer pink.
Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok.
Cook and stir till slightly thickened; toss gently to coat chicken mixture.
Measure and refrigerate 2 cups mixture for Chinese Burritos.
