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Stir-Fry Chicken and Vegetables

 

2 chicken breasts cut into strips
1/2 teaspoon salt
1 teaspoon corn starch
1 teaspoon soy sauce
1 egg white
2 tablespoons oil
1/2 teaspoon ground ginger
2 cloves minced garlic
any combination of the following vegetables:
onion
sweet peppers
broccoli
snow peas
sliced celery
chopped bok choy
sliced carrot
water chestnuts
bamboo shoots
2 tablespoons more oil
3/4 cup water
1 teaspoon chicken bouillon
1/2 teaspoon sugar
1/4 cup more cold water
1 tablespoons more corn starch
1 teaspoon more soy sauce

 

Toss chicken with salt, 1 teaspoon cornstarch, 1 teaspoon soy sauce, and egg white.
Refrigerate 30 minutes.

Thinly slice vegetables.

Heat 2 tablespoons of oil in a wok.
Cook and stir garlic until soft, add ginger.
Quickly add onions, peppers, snow peas, celery, and carrots.
Cook 1 minute.
Add water chestnuts, bamboo shoots, broccoli, and bok choy.
Cook 1 minute.
Remove veggies from wok.

Add 2 tablespoons oil to wok, cook chicken until it turns white. (about 2 min.)
Stir in 3/4 cup water, bouillon, and sugar.
Heat to a boil, reduce heat and simmer, stir occasionally, 2 minutes longer.

Mix 1/4 cup water and 2 tablespoons cornstarch, stir into chicken.
Heat to a boil and cook 1 minute.

Add veggies back to wok along with 1 teaspoon of soy sauce.

Heat to warm veggies, about 2 minutes.

Serve with rice and egg rolls!

 

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