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Categories:
vegetable oil chicken breast broccoli florets cauliflower florets celery snow peas Bermuda onion sugar lemon garlic white wine carrots bell pepper mushrooms basil tarragon soy sauce rice
Viewed: 16 - Published at: 7 years agoIngredients
- 1 tsp. vegetable oil
- 2 lb. boneless chicken breast, cut into bite-size chunks
- 1 c. broccoli florets
- 1 c. cauliflower florets
- 1 c. sliced celery, cut 1-inch long and 1/4-inch wide
- 10 to 12 snow peas
- 1/2 Bermuda onion, sliced into 1/4-inch wide rings
- 1/4 c. sugar
- juice of 1 lemon
- 2 garlic cloves, chopped
- 1/3 c. dry white wine
- 1 c. sliced carrots, 1 inch long and 1/4 inch wide
- 1/2 c. each: sliced green, red and yellow bell pepper, cut 1 inch long and 1/4 inch wide
- 6 large mushrooms, quartered
- 1 tsp. dried basil
- 1 tsp. dried tarragon
- 1/2 c. soy sauce
- hot cooked rice
Method
- In a large 4-quart skillet, wok or stock pot, heat the oil over medium-high heat.
- Add the garlic and cook until lightly brown.
- Immediately add the chicken and stir-fry, turning constantly, until nearly cooked through, about 5 minutes.
- Add the wine and bring to a vigorous simmer.
- Add carrots, cover and steam for 1 to 2 minutes.
- Then in succession, add the broccoli and cauliflower together.
- Stir, cover and steam for 1 to 2 minutes; then the peppers.
- Stir, cover and steam.
- Add the snow peas; stir, cover and steam.
- Add the celery; stir, cover and steam.
- If extra liquid is needed, you can add a bit more wine or water.
- Be conservative, as the vegetables will begin adding their own liquid.
- Add sugar, basil, tarragon and soy sauce sauce; stir. Stir in lemon juice just before serving.
- Serve over hot rice with soy sauce on the side.
