Chicken and vegetable stir fry

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Recipe by: kadog

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c CHICKEN BROTH 6 oz FROZEN SNOW PEAS (DRAINED)
2 tb SHERRY 1/4 lb MUSHROOMS SLICED
1 tb LOW SODIUM SOY SAUCE 2 tb CHOPPED GREEN PEPPER
1 tb CORNSTARCH 2 tb GREEN ONIONS
1/8 ts BLACK PEPPER 2 x GARLIC CLOVES MINCED
2 x WHOLE CHICKEN BREASTS 1/4 ts CHOPPED GINGER
1 tb PEANUT OIL

IN A SHALLOW DISH, COMBINE CHICKEN BROTH,SHERRY,SOY SAUCE, CORNSTARCH
AND PEPPER. SPLIT, SKIN, AND DEBONE THE CHICKEN BREASTS. CUT INTO 1/2"
PIECES. ADD TO MIX IN PAN. TOSS WELL. REFRIGERATE FOR ABOUT ONE HOUR.
IN A LARGE SKILLET, OVER HIGH HEAT, HEAT OIL, ADD SNOW PEAS, MUSHROOMS
ONIONS,PEPPERS,GARLIC AND GINGER AND COOK FOR ABOUT FIVE MINUTES
OR UNTIL CRISP. REMOVE FROM SKILLET AND SET ASIDE. ADD CHICKEN AND
MARINADE TO SKILLET AND COOK FOR 10 MINUTES OR UNTIL CHICKEN IS TENDER
AND SAUCE HAS THICKENED. IN NEEDED ADD 1/4 CUP WATER TO THE SKILLET.
RETURN VEGATABLES TO SKILLET. COOK, STIRRING FREQUENTLY ABOUT 2 MINUTES
VALUES PER SERVING:
CALORIES: 215
PROTEIN: 30 grams