Chicken Stir-Fry with a Twist Recipe

By dashy_65

Candy Gruman of Tucson, Arizona blends a savory sauce for this delightful chicken dish. The brown sugar, balsamic vinegar, soy sauce and ginger get added zip from chili sauce an cayenne pepper. Served over rice, this stir-fry makes a memorable meal.

Ingredients

• 1 cup sliced celery
• 1 cup julienned carrots
• 1 cup chopped onion
• 4 tablespoons canola oil, divided
• 2/3 cup each julienned green, sweet red and yellow pepper
• 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 pound sliced fresh mushrooms
• 1 can (8 ounces) sliced water chestnuts, drained
• 1-1/2 cups chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon chili sauce
• 2 teaspoons brown sugar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 1/4 cup white wine or additional chicken broth
• 3 cups hot cooked rice

Preparation

Step 1

In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels.

Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice. Yield: 6 servings.