Stir-Fried Chicken and Vegetables

Stir-Fried Chicken and Vegetables
Stir-Fried Chicken and Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup uncooked long grain rice

  • 1

    whole chicken breast (1-lb) boned and skinned

  • Salt

  • 3

    tablespoons salad oil

  • 1

    medium onion,thinly sliced

  • 1/4

    lb small mushrooms,thinly sliced

  • 2

    stalks celery,thinly sliced

  • 2

    stalks celery,thinly sliced

  • 1/2

    small red pepper,seeded and sliced

  • 1/2

    small green pepper,seeded and sliced

  • 1

    can (8 oz) water chestnuts,drained and sliced

  • 1/2

    cup chicken broth

  • 1

    tablespoon cornstarch

  • 2

    tablespoon mild soy sauce

Directions

1.Cook rice as package label directs. 2.With sharp knife,cut chicken across grain into 2" strips.Sprinkle lightly with salt. 3.In 10-inch skillet,over medium low heat (or 12-inch skillet or wok,over medium-high heat.)heat 2 tablepoons oil.When oil is hot but not smoking add chicken.With slotted spoon,stir fry 2 minutes,or until chicken turns white.Remove to bowl. 4.Add remaining 1 tabvlespoon oil,the onion,mushrooms,celery,red and green peppers and water chestnuts;stir-fry about 3 minutes. 5.In 1-cup measuring cup,measure the chicken broth;stir in cornstarch and soy sauce.Pour over vegetables.Add chicken,stir-fry until mixture comes to a boil and thickens slightly.

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