Stir Fry Vegetables With Chicken Recipe
Summary
Ingredients
1/4 cup vegetable oil, divided
2 small boneless chicken breast halves skinned and cut into 1-inch pieces
1 medium zucchini, sliced
1 medium-size green pepper, cut into strips
1 small onion, cut into eighths
1 cup sliced fresh mushrooms
2 tablespoons dry sherry
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon soy sauce
1 cup hot cooked rice Additional soy sauce (optional)
Directions
Pour 3 tablespoons oil into a preheated wok or large skillet; heat at medium high (325°) for 2 minutes.
Add chicken, and stir-fry 2 to 3 minutes or until lightly browned.
Remove chicken; set aside.
Pour remaining tablespoon of oil in wok; heat at medium high 2 minutes.
Add vegetables and sherry; cover and cook 2 to 3 minutes or until vegetables are crisp-tender.
Combine cornstarch, water, and 1 tablespoon soy sauce; stir well.
Add mixture and chicken to vegetables.
Reduce heat; simmer, stirring constantly, until thickened.
Serve over rice with additional soy sauce, if desired.
Add chicken, and stir-fry 2 to 3 minutes or until lightly browned.
Remove chicken; set aside.
Pour remaining tablespoon of oil in wok; heat at medium high 2 minutes.
Add vegetables and sherry; cover and cook 2 to 3 minutes or until vegetables are crisp-tender.
Combine cornstarch, water, and 1 tablespoon soy sauce; stir well.
Add mixture and chicken to vegetables.
Reduce heat; simmer, stirring constantly, until thickened.
Serve over rice with additional soy sauce, if desired.
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