| Chicken |
| Beef |
| Pork |
| Fish and Seafood |
| Rice and Breads |
| Salads and Vegetables |
| Desserts, Cakes and Pastries |
| Soups |
| Beverages |
| Pasta and Noodles |
| Snacks and Appetizer |
| Chicken Stir Fry |
| Written by Robert | |
| Monday, 28 July 2008 | |
 1 pound skinless, boneless chicken breast halves 3 tablespoons soy sauce 2 tablespoons water 1 tablespoon fish sauce (optional) 2 teaspoons cornstarch 1 red bell pepper, cut into squares 2 tablespoon cooking oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 cups fresh pea pods, tips and strings removed 2 green onions, cut into wedges Preparations: Cut chicken into 1-inch pieces; set aside. For sauce, stir together soy sauce, water, fish sauce (if available), cornstarch. Set aside. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 to 30 seconds. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add the chicken to hot wok. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. Makes 4 servings. |
| < Prev | Next > |
|---|
Advertisements
User login
.