Chicken Vegetable Stir Fry Recipe
Summary
Ingredients
1/2 cup soy sauce
1/4 cup vegetable oil or sesame seed oil
2 teaspoons sesame seeds
6 chicken breast halves, skinned and boned
2 cups fresh broccoli flowerets
1 onion, thinly sliced and separated into rings
1/2 pound fresh snow peas
1/2 cup thinly sliced celery
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1/2 cup water Hot cooked brown rice
Directions
Combine first 3 ingredients, stirring well; set aside.
Cut chicken breasts into2-inch strips, and add to marinade, mixing well.
Cover and refrigerate for at least 30 minutes.
Preheat wok to medium high (325°).
Add chicken mixture, and stir-fry 2 to 3 minutes.
Remove chicken from wok, and set aside.
Add broccoli and onion; stir-fry 2 minutes.
Add snow peas, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender.
Add chicken to wok.
Combine cornstarch and water; add to wok.
Cook, stirring constantly, until thickened.
Serve over brown rice.
Cut chicken breasts into2-inch strips, and add to marinade, mixing well.
Cover and refrigerate for at least 30 minutes.
Preheat wok to medium high (325°).
Add chicken mixture, and stir-fry 2 to 3 minutes.
Remove chicken from wok, and set aside.
Add broccoli and onion; stir-fry 2 minutes.
Add snow peas, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender.
Add chicken to wok.
Combine cornstarch and water; add to wok.
Cook, stirring constantly, until thickened.
Serve over brown rice.
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