Chicken and Vegetable Stir-Fry

By momonamission

Ingredients

• •2 tablespoons dry red wine
• •1 tablespoon soy sauce
• •1/2 teaspoon sugar
• •1 1/2 teaspoons grated, peeled ginger root
• •1 pound boneless, skinless chicken breast, cut into 1 1/2 inch strips
• •2 tablespoons olive oil
• •2 medium onions, each cut into 8 wedges
• •1/2 pound fresh mushrooms, rinsed, trimmed and sliced
• •2 stalks celery, cut into 1/4" slices
• •2 small green peppers cut into thin lengthwise strips
• •1 cup water chestnuts, drained and sliced
• •1 tablespoon olive oil
• •2 tablespoons cornstarch
• •1/4 cup water

Details

Servings 6

Preparation

Step 1

1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.

2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 4 minutes over medium-high heat.

3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.

4. Add remaining 1 tablespoon oil to skillet.

5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.

6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.

7. Return vegetables to skillet; stir gently and serve