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Stir-Fried Chicken and Vegetables Recipe

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This recipe for Stir-Fried Chicken and Vegetables, by , is from What's for dinner?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Samela
Added: Wednesday, November 4, 2009


1 1/2 pounds boneless chicken breasts
6 tbsp vegetable oil, divided
1/4 cup minced green onions
2 tbsp minced garlic
2 tbsp minced ginger root
1 pound fresh mushrooms, quartered
1/2 pound fresh snow peas, trimmed and cut in half
1 can baby corn, drained, rinsed and cut in half
1 tsp sesame oil


2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp dry sherry or rice wine
1/2 tsp sesame oil

3/4 cup chicken broth
1 tbsp cornstarch
3 tbsp soy sauce
2 tbsp dry sherry or rice wine

Cut chicken into 1/2 inch pieces. Combine marinade ingredients; stir in chicken until evenly coated and let stand 30 min. Meanwhile, blend sauce ingredients. Heat 3 tbsp oil in hot skillet over high heat. Add Chicken and stir-fry 3 minutes; remove.

Reduce heat to medium-high. Heat remaining 3 tbsp oil in same pan; add green onions, garlic, and ginger and stir-fry 10 seconds. Add mushrooms and snow peas; stir -fry 3 minutes. Increase heat to high. Add baby corn and sauce mixture, cook stirring constantly until thick, add chicken and stir-fry until chicken is cooked.




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