Gail's Chicken Stir-Fry
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
bite size pieces |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | x |
garlic
minced |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
onions
|
|
| 2 | each |
carrots
peeled, sliced |
|
| 1 | package |
snow pea pods
|
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | can |
water chestnuts
sliced |
*
|
| 1 | x |
garlic
minced |
*
|
| 1 | cup |
chicken broth
or boullion |
|
| 1 | tablespoon |
cornstarch
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
bite size pieces |
|
| 59 | ml |
soy sauce, tamari
|
|
| 5 | ml |
vegetable oil
|
|
| 5 | ml |
ginger
ground |
|
| 1 | x |
garlic
minced |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
onions
|
|
| 2 | each |
carrots
peeled, sliced |
|
| 1 | package |
snow pea pods
|
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | can |
water chestnuts
sliced |
*
|
| 1 | x |
garlic
minced |
*
|
| 237 | ml |
chicken broth
or boullion |
|
| 15 | ml |
cornstarch
chopped |
|
Directions
Marinate the chicken in next 4 ingredients.
In wok or iron skillet, heat oil and cook onion.
Add chicken, cook until browned, add carrots after a few minutes add ¾ cup chicken stock.
When carrots and chicken are done add snow peas, pepper and water chestnuts.
Add ¼ cup remaining chicken stock mixed with 1 tablespoon corn starch.
Cook until thick, serve over chinese noodles or rice.
