Stir-Fried Chicken and Vegetables
By lucy1955
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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
Details
Preparation
Step 1
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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