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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Oriental Chicken Stir-Fry Recipe

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This recipe for Oriental Chicken Stir-Fry is from Michael & Melissa's , 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:  
1/2 cup cold water
3 T. soy sauce
1 T. cornstarch
1/2 tsp. instant chicken bouillon granule
1/4 tsp. ground ginger
1/8 tsp. garlic powder
1 T. cooking oil
1 med. green pepper, cut into 3/4 inch pieces (3/4 cup)
3 green onions, cut into 1/2 inch lengths (1/2 cup)
2 cups Cooked Chicken (cut into bite sized strips)
1 cup Cooked sliced carrots
1 cup Cooked sliced broccoli
1-cup bean sprouts (optional)
1-cup snow peas (optional)
4 cups cooked rice
Directions:
Directions:
For sauce, stir together cold water, soy sauce, cornstarch, instant chicken bouillon granule, ginger, and garlic powder, Set sauce aside.

Preheat a wok or large skillet over high heat; add cooking oil. (add more oil as necessary during cooking.) Stir-fry green peppers and green onions in hot oil about 2 minutes or till vegetables are crisp-tender. Push from center of the wok.

Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Add Cooked Chicken and Cooked Vegetables; stir ingredients together to coat with sauce. Cover and cook about 3 minutes or till heated through. Serve immediately over rice.
Number Of Servings:
Number Of Servings:
Makes 4 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Even leftovers can be fun when you use them to create a stir-fry. And if you don't have enough of one to equal 2 cups, mix and match what you have.
You can also buy fortune cookies at the supermarket. Enjoy!

 

 

 

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