Chinese Chicken Vegetable Stir Fry Recipe
Summary
Ingredients
| 1 pound boneless chicken breasts, skinned, all visible fat removed and cut into 1-inch cubes | ||
| 1 1/2 tablespoons low-sodium soy sauce | ||
| 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger | ||
| 2 tablespoons acceptable vegetable oil | ||
| 2 medium green, red or yellow bell peppers, cut into 1-inch strips | ||
| Mushrooms | 4 Ounce, thinly sliced | |
| 4 green onions with tops, cut into 1-inch strips | ||
| Pineapple chunks | 3/4 Cup (16 tbs), canned | |
| Cornstarch | 1 1/2 Tablespoon | |
| 2/3 cup homemade | ||
| Chicken Stock | ||
| 1/4 cup pineapple juice, or reserved juice from canned pineapple | ||
| Sesame seeds | 1 Tablespoon, toasted (GARNISH) | |
Directions
Marinate chicken in soy sauce and ginger 30 to 45 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes.
Using a slotted spoon, remove chicken, leaving juices in the pan.
Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes.
Vegetables should be tender-crisp.
Blend cornstarch with stock and pineapple juice.
Stir into the chicken mixture and cook about 1 minute, or until thickened.
Remove from heat and garnish with sesame seeds.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes.
Using a slotted spoon, remove chicken, leaving juices in the pan.
Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes.
Vegetables should be tender-crisp.
Blend cornstarch with stock and pineapple juice.
Stir into the chicken mixture and cook about 1 minute, or until thickened.
Remove from heat and garnish with sesame seeds.
Chef
