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Chicken Stir-Fry Recipe

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This recipe for Chicken Stir-Fry, by , is from Family Style, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Memaw

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 cup boiling water
2 chicken bouillon cubes
2 tablespoons soy sauce
2 tablespoons dry red wine
1 1/2 teaspoons cornstarch
Stir-fry:
3 tablespoons cooking oil
3 carrots, cut on diagonal into 1/8-inch pieces
1 onion, chopped
1/2 small head cauliflower florets
1 head broccoli florets
1 sweet red pepper, diced
1 pound boneless cooked chicken pieces
20 to 25 snow peas
1 can water chestnuts, sliced and drained

Directions:
Directions:
Sauce:
Dissolve bouillon cubes in boiling water. Add remaining sauce ingredients, stirring until lumps dissolve. Set aside
Stir-fry:
Prepare vegetables.
Heat oil to very hot in a large wok or skillet.
Add carrots and stir-fry for 1 to 2 minutes, then add onion and cauli-flower, stirring to cook for another minute. Add broccoli, then red pep-per, stirring for a half minute after each addition.
Stir sauce to recombine well.
Add sauce, then chicken, pea pods and water chestnuts.
Put lid on and steam for one minute, then serve over rice.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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