Chicken Stir Fry Recipe
| Ingredients : |
| 3/4 pounds Boneless, Skinless Chicken Breasts, cut into thin strips 4 tablespoons Soy Sauce divided 2 tablespoons Cornstarch, divided 2 Garlic cloves, minced 1/2 teaspoon Fresh Gingerroot ¾ cup Cold Water 2 tablespoons Peanut Oil, divided 1 Sweet Red Bell Pepper, sliced 1 Onion, sliced 1/4 pound Mushrooms, sliced 1/4 pound Snow Peas Hot Cooked Rice |
| Preparation: |
| 1. Add chicken strips, 1-tablespoon soy sauce, 1-tablespoon cornstarch, minced garlic, and fresh gingerroot to medium bowl.2. Stir to combine. Set aside 15 minutes for chicken to marinate.
3. In separate small bowl, add 3-tablespoons soy sauce, 1-tablespoon cornstarch, and water. Set aside. 4. Heat 1-tablespoon peanut oil in wok over medium high heat. 5. Add chicken to wok. Stir-fry 3 minutes. Remove from wok. Discard marinade. 6. Add 1-tablespoon peanut oil to wok. 7. Add red bell pepper, onion, mushrooms and snow peas. Stir-fry 5 minutes or until vegetables are crisp tender. 8. Add chicken to vegetables. 9. Add soy sauce and cornstarch mixture to wok, and stirring constantly, bring to gentle boil. 10. Boil 1 minute. 11. Serve over hot cooked long grain white Chinese rice. |
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