Stir Fried Chicken Recipe
Ingredients
| Soy sauce | 2 Teaspoon | |
| Chicken breasts | 4 , cut into strips | |
| Oil | 2 Tablespoon | |
| Onion | 1 Large, quartered | |
| 1 teaspoon grated ginger root | ||
| Garlic | 1 Clove (5gm), crushed | |
| 2 sticks celery, sliced diagonally | ||
| Pepper red | 1 To taste, sliced | |
| Carrot | 1 Small, sliced | |
| 1 can baby ears of corn, drained | ||
| Button mushrooms | 3/4 pound | |
| Cornstarch | 2 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Scallions | 4 , chopped | |
Directions
Sprinkle soy sauce over the chicken strips.
Heat the oil in a wok and gently fry the chicken until cooked.
Remove with a slotted spoon and drain.
Add onion, ginger, garlic and celery to the wok and stir-fry over high heat.
Add pepper, carrot and corn and stir-fry.
Lower the heat and add the button mushrooms.
Blend the cornstarch with the stock and add to the wok with the chicken pieces and scallions.
Increase the heat, stirring constantly, and cook until heated through.
Heat the oil in a wok and gently fry the chicken until cooked.
Remove with a slotted spoon and drain.
Add onion, ginger, garlic and celery to the wok and stir-fry over high heat.
Add pepper, carrot and corn and stir-fry.
Lower the heat and add the button mushrooms.
Blend the cornstarch with the stock and add to the wok with the chicken pieces and scallions.
Increase the heat, stirring constantly, and cook until heated through.
Chef
