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Categories:
chicken breasts broccoli bell pepper green onions celery carrots fresh mushrooms water chestnuts soy sauce
Viewed: 90 - Published at: 8 years agoIngredients
- 3 chicken breasts, skinned, boned and cut into strips
- 1 c. broccoli, diagonally cut
- 1 bell pepper, diagonally cut in strips
- 6 green onions, diagonally cut
- 1 c. celery, diagonally cut
- 1 c. carrots, diagonally cut
- 1 c. fresh mushrooms, sliced (optional)
- 1 can sliced water chestnuts
- 1/4 c. soy sauce
Method
- Place chicken strips in bowl; mix 1/4 cup soy sauce, dash of teriyaki sauce and dash of ginger; pour over chicken.
- Set aside to marinate.
- Dissolve 1 chicken bouillon cube in 1 cup boiling water. Combine 1 tablespoon cornstarch with 1/4 cup water; stir well into bouillon mixture.
- Set aside.
- Pour 2 tablespoons oil in wok or heavy skillet.
- Heat to 325°.
- Add vegetables and 1/2 teaspoon salt.
- Stir-fry until vegetables are crisp-tender (about 4 minutes).
- Remove vegetables; set aside.
- Pour 1 tablespoon oil in wok.
- Heat to 325°.
- Drain soy sauce mixture from chicken and reserve.
- Add chicken to hot oil.
- Stir-fry until light brown (1 to 2 minutes).
- Return vegetables to wok, pour bouillon mixture and 1/3 of the soy sauce mixture over chicken and vegetables; reduce heat to 225°.
- Let simmer until thick (2 to 3 minutes).
- Serve over rice.
