Stir Fry Chicken and Vegetables Recipe
This Stir Fry Chicken And Vegetables has become a hit my with my family, I can guarantee that it will be the same with your family too. Chicken is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. A lip-smacking Side Dish, this Stir Fry Chicken And Vegetables completes your spread. My family loves Stir Fry Chicken And Vegetables. So will yours!
Ingredients
4 split chicken breasts (about 1 1/3 pounds)
1/2 teaspoon cornstarch
1 tablespoon peanut or safflower oil
1/2 teaspoon salt
1/2 cup chicken stock
1/4 pound mushrooms, sliced
1 small can (4 ounces) bamboo shoots thinly sliced
1/4 pound edible pea pods
dash white pepper
2 teaspoons soy sauce
1/2 teaspoon sugar
3 drops sesame oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cold water
Directions
Skin chicken and remove meat from bones; slice wafer thin, then cut into 1 1/2 inch squares.
Toss in the cornstarch.
Heat a wok or frying pan, add oil, salt, and chicken and, stirring, cook over high heat 1 minute, or until chicken turns white.
Add stock, mushrooms, bamboo shoots, and pea pods.
Cover pan and cook 1 1/2 minutes.
Add pepper soy sauce, sugar, sesame oil, and cornstarch mixture.
Cook, stirring, until thickened.
Contains 220 calories per serving.
Toss in the cornstarch.
Heat a wok or frying pan, add oil, salt, and chicken and, stirring, cook over high heat 1 minute, or until chicken turns white.
Add stock, mushrooms, bamboo shoots, and pea pods.
Cover pan and cook 1 1/2 minutes.
Add pepper soy sauce, sugar, sesame oil, and cornstarch mixture.
Cook, stirring, until thickened.
Contains 220 calories per serving.
