Shredded Chicken And Vegetable Stir Fry Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4CuisineAmerican
CourseMain DishMain IngredientChicken

Ingredients

 
3/4 cup thinly sliced chicken breast cutlets
 
1 cup chicken broth
 
2 tablespoons soy sauce
 
1 tablespoon rice vinegar or white wine vinegar
 
1 tablespoon dry sherry
 
2 teaspoons cornstarch
 
3 tablespoons peanut or vegetable oil
 
1 tablespoon minced fresh ginger
 
2 garlic cloves, minced
 
1/4 to 1/2 teaspoon crushed hot red pepper
 
1 medium yellow summer squash (about 6 ounces), cut into matchstick pieces
 
1 red bell pepper, cut into very thin strips
 
1/4 pound green beans, thinly sliced lengthwise
 
1/2 cup canned baby corn
 
2 cups sliced bok choy (about 4 ounces)
 
1/2 cup thinly sliced scallions

Directions

1. Thinly slice chicken crosswise across grain. In a small bowl, combine broth, soy sauce, vinegar, sherry, and cornstarch.
2. In a wok or large frying pan, heat oil. Add chicken and stir-fry 3 minutes over medium-high heat. Use a slotted spoon to remove from pan. Add ginger, garlic, hot pepper, squash, bell pepper, and green beans and stir-fry 1 minute. Add corn and bok choy and stir-fry 1 minute. Return chicken to wok. Stir sauce briefly to blend cornstarch and add to wok. Cook, stirring, until sauce thickens, about 2 minutes. Transfer chicken and vegetables with sauce to a serving dish. Sprinkle scallions on top.

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