"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stir - Fry Chicken Recipe

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

Contributor:  
Contributor:  
Gardner, L
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion
1/4 pound fresh green beans
2 medium carrots
1 stalk celery
2 tablespoons soy sauce
1 tablespoon cornstarch
-2 skinned and boned chicken breast halves, cut into 1/8-inch strips
-3 tablespoons vegetable oil, divided
-1 garlic clove, minced
-1/2 cup chicken broth
-1 teaspoon cornstarch
-1/3 cup roasted cashews

Directions:
Directions:
1. Cut onion in half lengthwise; cut each half into 1/4-inch slices. Cut green beans into 1/2-inch pieces; cut carrots and celery into 1/8-inch slices. Set aside.
2. Stir together soy sauce and 1 tablespoon cornstarch. Add chicken, stirring to coat.
3. Heat 1 tablespoon oil in a large skillet; add chicken, and stir-fry 1 to 2 minutes. Remove chicken, and set aside.
4. Add remaining 2 tablespoons oil to skillet. Add vegetables and garlic; cook, covered, 1 minute, shaking skillet to keep vegetables from sticking. Uncover; cook, stirring constantly, 2 to 4 minutes.
5. Stir together broth and 1 teaspoon cornstarch. Add chicken and broth mixture to vegetables; stir until thickened. Stir in cashews.
Stir-fry Beef: Substitute 1/2 pound top sirloin steak for chicken, and cut into 1/8-inch strips. Omit cashews.


 

 

 

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