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Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry is from Mom's Home Cooking, 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 chicken breasts
2 tsp cornstarch
1/2 cup chicken stock
2 tbsp. reduced sodium soya sauce
1 1/2 tbsp. sunflower oil
2 garlic cloves, finely chopped
1 tbsp. finely chopped fresh ginger
2 red or green peppers, thinly sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
2 cups button mushrooms, sliced
pinch pepper
Directions:
Directions:
Dry chicken breasts with paper towel and cut off fat. Cut into think slices at angle. In a small bowl, mix together cornstarch, stock and soya sauce. Set aside. Heat oil in a wok over high heat until sizzles. Add the garlic and ginger and stir-fry for 1 - 2 minutes or until lightly browned fragrant. Add chicken slices to the wok and stir-fry for 3 - 4 minutes until browned and cooked through. Using a slotted spoon, transfer chicken to a bowl. Allow oil in the wok to reheat, then add the sliced vegetables and mushrooms. Stir-fry for about 4 minutes or until softened and lightly browned. Return the chicken and its juices to the wok and stir in the cornstarch mixture. Cook, stirring, until the liquid comes to a boil and thickens slightly. Season with pepper. Then serve.

 

 

 

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