Shredded Chicken and Vegetables Recipe
Summary
Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| 1 chicken breast (14 ounces), split, skinned and boned | ||
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Carrots | 3 , thinly sliced | |
| Zucchini | 2 Small, sliced | |
| Green beans | 1 Cup (16 tbs), frozen | |
| Water chestnuts | 6 | |
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Soy sauce | 3 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Toasted sliced almonds | 2 Tablespoon | |
Directions
GETTING READY
1) Thinly shred the chicken breasts.
MAKING
2) In a large skillet, stir-fry the chicken in heated oil for about 3 minutes until white.
3) Stir in the zucchini, beans, garlic, carrots, water chestnuts, salt, pepper, soy sauce and 3/4 cup water. 4) Simmer covered on a low heat for about 5 minutes until the vegetables are just tender.
5) In a cup, mix the cornstarch, sherry and 1/4 cup water, then stir into the skillet.
6) Stir gently and cook until the sauce is thick and bubbly.
SERVING
7) Spoon hot rice on a serving platter, spoon over the chicken and vegetables then garnish with the almonds and serve immediately.
1) Thinly shred the chicken breasts.
MAKING
2) In a large skillet, stir-fry the chicken in heated oil for about 3 minutes until white.
3) Stir in the zucchini, beans, garlic, carrots, water chestnuts, salt, pepper, soy sauce and 3/4 cup water. 4) Simmer covered on a low heat for about 5 minutes until the vegetables are just tender.
5) In a cup, mix the cornstarch, sherry and 1/4 cup water, then stir into the skillet.
6) Stir gently and cook until the sauce is thick and bubbly.
SERVING
7) Spoon hot rice on a serving platter, spoon over the chicken and vegetables then garnish with the almonds and serve immediately.
Chef
