Oriental Chicken Stir Fry

Oriental Chicken Stir Fry

czwartek, 23 stycznia 2014

Oriental Chicken Stir Fry

Time: 30 mins

Ingredients

• 1/4 cup cooking sherry
• 1/4 cup soy sauce (I use the lite kind)
• 2 tablespoons cider vinegar
• 1 teaspoon ground ginger
• 2 teaspoons cornstarch
• 2 tablespoons canola oil
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 red bell pepper, cut into 1 inch lengths
• 3 scallions, cut into 1 inch lengths
• 1 cup sliced mushrooms
• 1 (8 ounce) can sliced water chestnuts, drained

Directions

• 1 In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
• 2 In a wok or large frying pan, heat oil over medium-high heat.
• 3 Add chicken and stir-fry 2 minutes until meat turns white.
• 4 Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
• 5 Stir sauce and add to wok; stir over heat until sauce thickens.
• 6 Serve over rice.
• 7 **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.