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soy sauce sherry cornstarch chicken breasts peanut oil fresh broccoli florets water chestnuts carrots green pepper sweet red peppers mushrooms warm water rice
Viewed: 70 - Published at: 6 years agoIngredients
- 2 tbsp. soy sauce
- 1 tbsp. dry sherry
- 2 teaspoon cornstarch
- 1 pound boneless and skinless chicken breasts, cut into 1/2 inch thick strips
- 1/4 c. peanut oil, divided
- 2 1/2 c. fresh broccoli florets
- 8 ounce. can sliced water chestnuts, liquid removed
- 4 med. carrots, thinly sliced
- 1/2 med. green pepper, seeded and sliced
- 2 med. sweet red peppers, seeded and sliced
- 1/2 pound fresh mushrooms, sliced (optional)
- 1/4 c. warm water
- Warm cooked rice or possibly 5 ounce. can chow mein noodles
Method
- Combine first 3 ingredients in a medium mixing bowl; add in chicken, tossing lightly to coat.
- Cover and marinate in refrigerator 20 min.
- Place 2 Tbsp.
- oil in a preheated wok or possibly electric skillet, coating sides; heat at high (375 degrees) for 2 min.
- Add in vegetables; stir-fry 2-3 min.
- Remove vegetables from wok, set aside, and keep hot.
- Drain chicken, reserving marinade.
- Place remaining 2 tabalespoons oil in wok; add in chicken, stir-frying for 2 min.
- Stir in reserved marinade, vegetables and water.
- Cover and cook over low heat (225 degrees) for 2 min or possibly till thickened.
- Serve over rice.
- Makes 4 servings.
