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Stir-Fried Chicken and Vegetables Recipe

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This recipe for Stir-Fried Chicken and Vegetables is from What's for dinner?, 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 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

Marinade

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

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