Shredded Chicken And Vegetable Stir Fry Recipe
Are you looking for a mouthwatering Shredded Chicken And Vegetable Stir Fry recipe? If you have plenty of Chicken on hand then Shredded Chicken And Vegetable Stir Fry is the thing to make. This Shredded Chicken And Vegetable Stir Fry, when served as a Main Dish will always bring cheer to your table. I am very excited to know your opinion about this Shredded Chicken And Vegetable Stir Fry. Send me a message about it.
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.
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.
