Oriental Pepper Chicken Stir Fry Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Ready-to-serve chicken broth - 1 cup, canned, divided | ||
| Reduced-sodium soy sauce - 1 tablespoon plus 1 teaspoon | ||
| Chinese sesame oil - 2 teaspoons, divided | ||
| Garlic powder | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Chicken breasts | 1 Ounce, skinned | |
| Celery - 1/2 cup, diagonally sliced | ||
| Green bell pepper | 1/2 Cup (16 tbs), thinly sliced | |
| Red bell pepper | 1/2 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Water chestnuts | 3 Ounce, drained | |
| Cornstarch | 1 Teaspoon | |
Directions
GETTING READY
1) In a medium mixing bowl, mix 1/2 cup broth, soy sauce, 1 teaspoon oil, garlic powder and ginger together.
2) Coat the chicken thoroughly with the mixture, cover with a plastic wrap and refrigerate for at least 30 minutes.
MAKING
4) Remove the chicken with a slotted spoon and reserve the marinade.
5) In a 12-inch non-stick skillet or a wok, stir-fry the chicken in 1 teaspoon oil over a high heat for 2 to 3 minutes until lightly browned, keep warm.
6) In the same skillet, stir-fry the celery, peppers and onion for 1 minute.
7) Stir in the mushrooms and water chestnuts and stir-fry for another 1 minute.
8) Stir the cornstarch, 1/2 cup chicken broth and reserved marinade, until the cornstarch is dissolved.
9) Pour into the skillet, stir in the chicken and cook for another 3 to 5 minutes, stirring occasionally, until the sauce is thick and the vegetables are just tender.
SERVING
10) Serve immediately on individual serving plates.
1) In a medium mixing bowl, mix 1/2 cup broth, soy sauce, 1 teaspoon oil, garlic powder and ginger together.
2) Coat the chicken thoroughly with the mixture, cover with a plastic wrap and refrigerate for at least 30 minutes.
MAKING
4) Remove the chicken with a slotted spoon and reserve the marinade.
5) In a 12-inch non-stick skillet or a wok, stir-fry the chicken in 1 teaspoon oil over a high heat for 2 to 3 minutes until lightly browned, keep warm.
6) In the same skillet, stir-fry the celery, peppers and onion for 1 minute.
7) Stir in the mushrooms and water chestnuts and stir-fry for another 1 minute.
8) Stir the cornstarch, 1/2 cup chicken broth and reserved marinade, until the cornstarch is dissolved.
9) Pour into the skillet, stir in the chicken and cook for another 3 to 5 minutes, stirring occasionally, until the sauce is thick and the vegetables are just tender.
SERVING
10) Serve immediately on individual serving plates.
Chef
