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Sunday, May 22, 2016

Easy Chicken Stir Fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 teaspoons vegetable oil
  • 1 cup fresh button mushrooms
  • 1/2 large bell pepper, any color chopped
  • 1 bunch green onion, sliced
  • 1 (8 ounce) can bamboo shoots, drained
  • 3 -4 boneless skinless chicken breasts, cut into bite sized chunks
  • 1 (14 ounce) can chicken or 1 (14 ounce) can vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dark sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • chopped cashew pieces, roasted peanuts (optional) or walnuts, for serving (optional)

Recipe

  • 1 rinse, pat dry, then slice mushrooms. set aside.
  • 2 heat vegetable oil in a deep 12-inch skillet over medium heat. add the sliced mushrooms and cook, stirring occasionally for a minute. add bell pepper and cook for one minute stirring occasionally.
  • 3 while the vegetables cook, cut green onions including green tops.
  • 4 remove vegetables from skillet and set aside. add chicken to skillet and cook until chicken is no longer pink.
  • 5 put vegetables back into the skillet along with the bamboo shoots, green onion, broth, soy sauce, garlic, ginger, sesame oil.
  • 6 meanwhile combine the cornstarch and water in a jar with a lid. cover and shake until lumps dissolve. add cornstarch mixture to skillet.
  • 7 continue to cook stirring occasionally, until thick and bubbly.
  • 8 serve over rice and top with chopped nuts.

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