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"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

Country Chicken Stir-Fry Recipe

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This recipe for Country Chicken Stir-Fry is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 med potatoes, cut into 3/4" pcs
4 med carrots, thinly sliced (2 c.)
12 oz. skinless, boneless chicken breast halves
3/4 c. water
1 t. cornstarch
1 t. instant chicken bouillon granules
1 t. dried thyme, crushed
1/2 t. salt
1/8 t. pepper
1 T. cooking oil
1 lrg onion, chopped (1 c.)
3 T. snipped parsley
Directions:
Directions:
In a medium saucepan precook potatoes and carrots, covered, in enough boiling water to cover about 10 min.s or just till tender. Drain. Set aside. RINSE CHICKEN and pat dry. Cut into thin bite-size strips. Set aside. FOR SAUCE, in a sm bowl stir together water, cornstarch, bouillon granules, thyme, salt, and pepper. Set aside. POUR COOKING OIL into a wok or lrg skillet. (Add more oil as necessary during cooking.) Preheat over med-high heat. Stir-fry onions in hot oil for 2 min.s or till crisp-tender. ADD CHICKEN to the hot wok; stir-fry for 2-3 min.s or till no pink remains. Push chicken from the center of the wok. STIR SAUCE. Add sauce to the center of the wok. cook and stir till thickened and bubbly. Add cooked potatoes and carrots. Stir all ingredients together to coat with sauce. Cover and cook for 2 min.s more or till heated through. Stir in parsley. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I once used Italian seasoning in place of the thyme and parsley and it was yummy.

 

 

 

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