CHICKEN STIR-FRY

By [e-mail]

Ingredients

• 4 TABLESPOONS OLIVE OIL
• 2 POUNDS BONLESS CHICKEN BREASTS; CUT INTO STRIPS
• 3 CUPS BROCCOLI FLORETS
• 1 RED PEPPER
• 2 GREEN PEPPERS
• 8 OUNCES MUSHROOMS; WASHED, TRIMMED AND SLICED
• 3/4 CUP SHREDDED CARROTS
• 3 CLOVES OF GARLIC; FINELY CHOPPED
• 2 1/2 TABLESPOONS CORNSTARCH
• 1 CUP STIR FRY SAUCE
• 1 CUP CHICKEN BROTH
• 2 TABLESPOONS SHERRY
• 8 CUPS WHITE RICE

Preparation

Step 1

Whisk chicken broth, stir fry sauce, sherry and cornstarch in a bowl and set aside.

In a large skillet or wok heat oil over medium-high heat. Add the chicken
and cook until the chicken is no longer pink in the center, about 5-8 minutes. Remove the chicken from the skillet. Add olive oil as necessary, add vegetables and garlic; stir fry for about 10 minutes or until the vegetables are crisp and tender. Add the chicken, chicken broth, stir fry sauce, cherry and cornstarch to the skillet, cook and stir for about 5 min or until thickened and hot.

Serve over white rice.
Serves 6