Curried Chicken Oriental Recipe
Ingredients
| 1 1/2 tablespoons low-sodium soy sauce | ||
| Dry sherry | 1 1/2 Tablespoon | |
| Ginger root | 1 Teaspoon, grated | |
| Garlic | 1 Teaspoon, minced | |
| Salt | 1/4 Teaspoon | |
| 3 (4-ounce) skinned, boned chicken breast halves, cut into thin strips | ||
| Snow pea | 2 Ounce | |
| Vegetable cooking spray | ||
| Peanut oil | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| 1/3 cup julienne-cut green pepper | ||
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Pineapple chunks | 1 Can (10oz), drained | |
| Unsalted roasted peanuts | 1/4 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| Cornstarch | 1 1/2 Tablespoon | |
| 1 1/2 cups canned low-sodium chicken broth, undiluted | ||
| Cooked | 2 Cup (16 tbs) | |
Directions
Combine first 5 ingredients in a small bowl; stir well.
Add chicken, and toss well.
Cover and marinate in refrigerator 4 hours, stirring occasionally.
Wash snow peas; trim ends, and remove strings.
Set aside.
Coat a wok with cooking spray; heat at medium-high (375°) until hot.
Drizzle oil around top of wok, Coating sides; heat at medium-high 1 minute.
Add chicken and marinade; stir-fry 3 to 4 minutes or until chicken is lightly browned.
Remove chicken from wok, and pat chicken dry with paper towels; Set aside.
Add 1/2 cup water to wok, stirring to de-glaze pan.
Add carrot, and stir-fry 2 minutes.
Add green pepper and green onions; stir-fry 2 minutes.
Add snow peas and mushrooms; stir-fry 1 minute.
Add chicken, pineapple, peanuts, and curry powder; toss well.
Combine cornstarch and chicken broth, stirring until mixture is smooth.
Add cornstarch mixture to wok; cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
Add chicken, and toss well.
Cover and marinate in refrigerator 4 hours, stirring occasionally.
Wash snow peas; trim ends, and remove strings.
Set aside.
Coat a wok with cooking spray; heat at medium-high (375°) until hot.
Drizzle oil around top of wok, Coating sides; heat at medium-high 1 minute.
Add chicken and marinade; stir-fry 3 to 4 minutes or until chicken is lightly browned.
Remove chicken from wok, and pat chicken dry with paper towels; Set aside.
Add 1/2 cup water to wok, stirring to de-glaze pan.
Add carrot, and stir-fry 2 minutes.
Add green pepper and green onions; stir-fry 2 minutes.
Add snow peas and mushrooms; stir-fry 1 minute.
Add chicken, pineapple, peanuts, and curry powder; toss well.
Combine cornstarch and chicken broth, stirring until mixture is smooth.
Add cornstarch mixture to wok; cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
Chef
