You may also like
Categories:
chicken breast soy sauce sherry garlic oil carrot soy sauce chicken broth sherry sugar cornstarch sesame oil ginger
Viewed: 50 - Published at: 3 years agoIngredients
- 34 lb chicken breast, cut into small pieces
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 3 garlic cloves, minced (1 Tbspn)
- 1 teaspoon oil (vegetable or olive)
- 12 lb carrot, chopped
- 1 lb asparagus, chopped and tough ends cut off
- 6 tablespoons soy sauce
- 6 tablespoons chicken broth
- 2 tablespoons dry sherry
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon grated fresh ginger
Method
- Heat 1 tspn of vegetable or olive oil in a 12-inch non-stick skillet over high heat until just smoking.
- Add the chicken, soy sauce, and sherry and cook until lightly browned.
- Transfer chicken to a bowl.
- Add vegetables and cook, stirring occasionally, until crisp-tender (1 to 5 minutes).
- If you use other vegetables the cooking time may be more or less.
- Add the garlic cloves to the center of the pan and cook until colored and toasty and then mix with the vegetables.
- Add the chicken back inches.
- Mix all the sauce ingredients and add to the pan.
- Bring the mixture to a simmer and toss.
