MENU
 
 
 
 

  • Chicken And Sweet Pepper Stir Fry

    0 votes
    Chicken And Sweet Pepper Stir Fry
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 18 ounce boneless skinless chicken breast halves
    • 3 Tbsp. soy sauce
    • 1 Tbsp. dry sherry vegetable cooking spray
    • 1 med onion, cut in wedges
    • 2 med green or possibly sweet red peppers, thinly sliced
    • 1 1/2 c. fresh mushrooms, sliced
    • 1 Tbsp. veg. oil
    • 1 tsp ginger root, grated
    • 1 x 8 oz can bamboo shoots, liquid removed
    • 1/4 c. chicken broth
    • 1 tsp cornstarch

    Directions

    1. Cut chicken into 1/2 inch pcs. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 min. Spray a cool wok or possibly large skillet with nonstick spray coating; preheat over med-high heat. Add in onion; stir-fry 2 min. Add in peppers; stir-fry 1 minute. Add in mushrooms; stir-fry about 1 minute more or possibly until vegetables are crisp-tender. Remove vegetables from wok or possibly skillet; set aside.
    2. Drain chicken, reserving the marinade. Add in oil to wok. Add in gingerroot; stir fry 15 seconds. Add in half the chicken; stir-fry 3 to 4 min or possibly until no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.
    3. Stir broth, cornstarch, and 1/4 tsp. pepper into reserved marinade; add in to wok. Cook and stir until slightly thickened; toss gently to coat chicken mix. Measure and chill 2 c. mix for Chinese Burritos (see other recipe). Serve remaining mix while warm.

    Similar Recipes

    Leave a review or comment