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Chicken Vegetable Stirfry Recipe

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This recipe for Chicken Vegetable Stirfry, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mariam Berry
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, boned and skinned (3 lb.)
1/4 cup soy sauce
1 tsp. cornstarch
1 (4 oz) can sliced mushrooms (undrained)
1 large onion, coarsly chopped
1/2 tsp. sugar
2 small green peppers, cut in 1 inch strips
1 (8 oz) can sliced water chestnuts (drained)
1/8 tsp. red pepper
3 cups cooked rice

Directions:
Directions:
Cut chicken in 1 1/2 inch pieces. Set aside. Coat skillet. Allow to heat to 325 for 1 to 2 minutes. Add chicken and soy sauce. Stir-fry 3 to 4 minutes until lightly browned. Remove chicken from skillet reserving soy sauce. Set aside. Drain mushrooms, reserving liquid. Set aside. Add green pepper and onions to skillet and stir-fry 4 minutes (until tender and crisp). Return chicken. Stir in water chestnuts and mushrooms. Combine cornstarch, sugar, red pepper and mushroom liquid. Mix well. Pour over chicken and vegetables. Stir well. Reduce heat to low (225). Simmer 2 to 3 minutes until thick. Serve over rice.

 

 

 

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