Shredded Chicken And Vegetable Stir Fry Recipe
Ingredients
| 3/4 cup thinly sliced chicken breast cutlets | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| 1 tablespoon rice vinegar or white wine vinegar | ||
| Dry sherry | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 3 tablespoons peanut or vegetable oil | ||
| Minced ginger | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 to 1/2 teaspoon crushed hot red pepper | ||
| Yellow summer squash | 1 Medium | |
| 1 red bell pepper, cut into very thin strips | ||
| 1/4 pound green beans, thinly sliced lengthwise | ||
| Baby corn | 1/2 Cup (16 tbs), canned | |
| Bok choy | 2 Cup (16 tbs), sliced | |
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
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.
Chef
