Chinese Chicken Stir Fry
Quick, easy and fuss-free. Made this dish for Sean's lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 ⅓ | cups |
chicken broth
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
sherry
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
hot chili pepper oil
|
*
|
| 1 | tablespoon |
ginger
grated |
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
sesame oil
|
|
| 8 | ounces |
mushrooms
sliced |
|
| 1 | cup |
sweet red bell peppers
diced |
|
| ¾ | cup |
scallions, spring or green onions
sliced |
|
| ⅓ | cup |
pecan halves
dry-roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 315 | ml |
chicken broth
|
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
sherry
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 15 | ml |
rice vinegar
|
|
| 15 | ml |
hot chili pepper oil
|
*
|
| 15 | ml |
ginger
grated |
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
sesame oil
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 177 | ml |
scallions, spring or green onions
sliced |
|
| 79 | ml |
pecan halves
dry-roasted |
|
Directions
Rinse chicken and pat dry.
Cut into 1-inch cubes. Set aside.
In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar.
Set aside.
Heat hot pepper oil in a nonstick skillet or wok over high heat.
Add ginger and garlic and sauté 1 minute.
Add chicken and stir-fry until lightly browned.
Transfer chicken to plate and set-aside.
Add sesame oil to skillet.
Stir in mushrooms and pepper.
Cover pan, reduce heat, and steam 5 to 7 minutes.
Add chicken broth mixture.
Return chicken to pan and cook until sauce is thickened.
Add onions and pecans and cook 2 minutes more.
Serve over rice if desired.
