You may also like
Categories:
cooking sauce cornstarch pepper sugar white vinegar water soy sauce Ingrediants chicken breasts soy sauce cornstarch vegetable oil walnut pieces green pepper carrots onion stalks celery ginger
Viewed: 65 - Published at: 6 years agoIngredients
- Cooking Sauce
- 1/2 teaspoon cornstarch
- 1 dash hot pepper sauce (hot sauce)
- 3/4 teaspoon sugar
- 3/4 teaspoon white vinegar
- 1 teaspoon water or 1 teaspoon sherry wine
- 1 tablespoon soy sauce
- Stir fry ingrediants
- 2 chicken breasts, cut up
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup walnut pieces
- 1/2 green pepper, sliced
- 2 carrots, juliened
- 1/2 onion, sliced
- 2 stalks celery, sliced
- 1/2 teaspoon ginger
Method
- Prepare cooking sauce and set aside.
- Mix chicken pieces with soy sauce and cornstarch and set aside.
- Pour oil into wok and preheat at HI for 3 minutes. When oil is hot, add walnuts and stir fry until brown (1 minute) remove walnuts and set aside.
- Add chicken to oil and stir fry until chicken is opaque (3 minutes); remove and set aside.
- Add celery, green peppers, and carrots first with a bit of water (I add a little extra oil here too).
- Add in onions and ginger. Stir fry all veggies until tender crisp.
- Add back chicken and walnuts and add in cooking sauce. Stir fry mixing together well for another minute.
- Serve over rice.
