Shredded Chicken And Vegetable Stir Fry Recipe
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.
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