Ingredients
- Stir-Fry:
- 2 C Chicken Breasts (Boneless, Skinless)
- 2 T Canola Oil
- 1/2 C Yellow Onion (Chopped)
- 1 T Fresh Garlic (Grated)
- 1 T Fresh Ginger (Grated)
- 1/2 C Red Bell Peppers (Chopped)
- 1 C Broccoli Flowerets
- 1/2 C Carrots (Julienned)
- 1/2 C Straw Mushrooms (Canned)
- 1/4 C Bamboo Shoots (Canned)
- 1/4 C Water Chestnuts (Canned)
- Marinade:
- 4 T Soy Sauce
- 2 T Dry Sherry
- 1/4 t Sesame Oil
- 2 T Cornstarch
- Sauce:
- 1 1/2 C Chicken Stock
- 4 T Oyster Sauce
- 1 T Granulated Sugar
- 1 1/2 T Cornstarch
Preparation
Step 1
Mix all Marinade ingredients, add Chicken and refrigerate for at least 30 minutes, but no more than 1 hour. Remove Chicken from marinade and pat dry, discard marinade.
Drain all canned Ingredients. Prepare all Stir-Fry ingredients and mix Sauce ingredients. Set both aside in preparation for cooking.
Heat 1 T Canola Oil in a wok or large skillet until shimmering and cook Chicken, moving frequently until it has turned golden brown on all sides, about 3 minutes. Remove Chicken and set aside.
Add an additional 1 T Oil. When oil begins to shimmer, add Onion and cook until softened, about 3 minutes. Add Garlic and Ginger, cook an additional 30 seconds. Add the Red Bell Pepper, Broccoli and Carrots, cook until they have softened, about 5 minutes.
Return Chicken to pan, add Mushrooms, Bamboo Shoots, Water Chestnuts and Sauce. Cook for 2 minutes until sauce begins to bubble and thicken.