"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Birdwing Chicken Stir-Fry Recipe

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This recipe for Birdwing Chicken Stir-Fry, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Birdwing Cookbook
Added: Saturday, February 23, 2008


4 boned chicken breasts, skinned
2 medium carrots, cleaned and sliced diagonally
1 small red or green pepper, cut in large dice
1 bunch green onions, cleaned and sliced
1/2 can water chestnuts, rinsed, drained and sliced
1 c. fresh mushrooms, sliced
1 bag mixed fresh Chinese vegetables or 1 c. sliced bok choy and 1 c. fresh bean sprouts
1 tbsp. peanut oil
2 cloves garlic, crushed
1/2 tsp. dried ginger
1/4 tsp. cayenne pepper
3/4 c. chicken broth
3 tbsp. low salt mushroom soy sauce
1 tbsp. oyster sauce
1 - 2 tbsp. cornstarch

Saute meat in hot oil in heave skillet or wok for two min. Add garlic, ginger and cayenne pepper. Remove meat and keep warm. Add to skillet carrots, pepper, green onions, water chestnuts, and Chinese vegetables; saute 3-5 min. Add fresh mushrooms and meat mixture. Heat through a few more minutes. Combine chicken broth, soy sauce, oyster sauce and cornstarch. Add to mixture in skillet and stir until clear and thickened.




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