Stir Fry Chicken And Vegetables Recipe
Ingredients
2 tablespoons vegetable oil
1 pound chicken breasts, boned and skinned, and cut into 1 1/2-inch cubes
1 1/3 cups broccoli flowerets
1 cup (1-inch) carrot sticks
1/2 cup (1-inch) celery sticks
1/3 cup green pepper strips
1/3 cup sliced fresh mushrooms
1/2 cup water
2 cups unsweetened pineapple juice
2 tablespoons chopped fresh parsley
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons dry mustard
2 teaspoons ground ginger
2 teaspoons dried whole tarragon
1/8 teaspoon white pepper
3 cups hot cooked rice (cooked without salt or fat)
Directions
Heat oil in wok at medium high (325°) for 1 to 2 minutes.
Add chicken, stir-fry 6 to 8 minutes.
Remove chicken from wok, reserve pan drippings.
Add broccoli, carrot sticks, celery sticks, green pepper strips, mushrooms, and water to wok, stir-fry 6 minutes or until vegetables are crisp-tender.
Remove vegetables from wok.
Combine pineapple juice, parsley, cornstarch, mustard, ginger, tarragon, and pepper in a small bowl.
Add to wok, cook until thickened, stirring occasionally.
Add chicken and vegetables to the sauce in wok.
Reduce heat to low (225°), and simmer 2 to 3 minutes.
Serve over hot rice.
Add chicken, stir-fry 6 to 8 minutes.
Remove chicken from wok, reserve pan drippings.
Add broccoli, carrot sticks, celery sticks, green pepper strips, mushrooms, and water to wok, stir-fry 6 minutes or until vegetables are crisp-tender.
Remove vegetables from wok.
Combine pineapple juice, parsley, cornstarch, mustard, ginger, tarragon, and pepper in a small bowl.
Add to wok, cook until thickened, stirring occasionally.
Add chicken and vegetables to the sauce in wok.
Reduce heat to low (225°), and simmer 2 to 3 minutes.
Serve over hot rice.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
