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| Home -> [Asian, Chicken, Chinese, Entrees, Ethnic, Oriental, Poultry, Stir-fry] -> [Chicken & sweet pepper stir-fry Recipe] |
Chicken & sweet pepper stir-fry
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Oriental, Poultry, Stir-fry |
Rating: |
0 |
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Ingredients:
| 18
| oz | Boned Chicken Breast halves | | 1
| tbsp | Dry Sherry | | 2
| x | Med green/sweet red peppers* 1 ?c Sliced fresh Mushrooms | | 1
| tbsp | Cooking Oil | | 8
| oz | Can Bamboo Shoots, drained | | 1
| tsp | Cornstarch | | 3
| tbsp | Soy Sauce | | | Med Onion, cut into wedges | | 1
| tsp | Grated Gingerroot | | 1/4
| cup | Chicken Broth |
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Procedures:
| 1 | * thinly sliced cut skinless chicken into ? pieces. | | 2 | Place in a bowl; stir in soy sauce and sherry. | | 3 | Let stand 30 minutes. | | 4 | Spray a cold wok or large skillet with pam; preheat over medium-high heat. | | 5 | Add onion, stir-fry 2 minutes. | | 6 | Add peppers, stir-fry 1 minute. | | 7 | Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. | | 8 | Remove veggies from wok; set aside. | | 9 | Drain chicken, reserving the marinade. | | 10 | Add oil to wok. | | 11 | Add gingerroot; stir-fry 15 seconds. | | 12 | Add half the chicken, stir fry 3-4 minutes till no longer pink. | | 13 | Remove. | | 14 | Stir-fry remaining chicken 3-4 minutes till no longer pink. | | 15 | Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. | | 16 | Stir broth, cornstarch, and ?t pepper into reserved marinade; add to wok. | | 17 | Cook and stir till slightly thickened; toss gently to coat chicken mixture. | | 18 | Serve while hot. | | 19 | *** * per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium |
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