Click for Cookbook LOGIN
"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

Stir Fry Chicken with Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Stir Fry Chicken with Vegetables is from The Lautermilch Family Cookbook Project, 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:  
2 whole chicken breasts (about 2 lbs)
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce
Dash of pepper

8 ounces bok choy (about 4 large stalks)
8 ounces pea pods
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar

3 tablespoons vegetable oil

3 tablespoons vegetable oil
1 teaspoon finely chopped ginger root
2 cloves garlic, finely chopped
1 teaspoon salt
1 cup sliced mushrooms
1/2 cup sliced canned bamboo shoots
1/2 cup sliced canned water chestnuts
3/4 cup chicken broth
2 teaspoons dry white wine
Directions:
Directions:
Remove bones and skin from chicken; cut chicken into 1/2 inch slices. Mix egg white, 1 tsp cornstarch, 1 tsp salt, the soy sauce and pepper in bowl; stir in chicken. Cover and refrigerate 30 min.

Separate bok choy leaves from stems. Cut leaves into 2" pieces; cut stems into 1/4" slices (do not combine leaves and stems). Remove strings from pea pods. Place pea pods in boiling water for 1 min; drain. Rinse under cold water; drain. Mix water, 2 T cornstarch, oyster sauce and sugar.

Heat wok until 1 or 2 drops of water bubble and skitter. Add 3 T oil; rotate wok to coat side. Add chicken; stir-fry until chicken turns white. Remove chicken from wok.

Add 3 T oil, add ginger and garlic and stir-fry until garlic is light brown. Add bok choy stems and 1 tsp salt; stir-fry 30 secs. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 1 min. Stir in chicken, bok choy leaves, chicken broth and wine. Cover and cook 2 mins. Stir in cornstarch mixture; cook and stir until thickened. Add pea pods; cook and stir 30 secs.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is the original recipe I started with when making stir fry. I now add whatever vegetables I want and usually add a little (1 or 2 tablespoons) of sesame oil to the egg white etc that you marinate chicken in, and cut back on the oil to stir fry in. I also add more ginger and garlic than the recipe calls for.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

328W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!