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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Oriental stir Fry Recipe

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This recipe for Oriental stir Fry is from Mamaw's Favorite Recipes, 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 tsp oil
1 tsp Chinese sesame oil
10 ounces skinned and boned chicken breasts cut into thin strips
1 garlic clove, thinly sliced
1/4 tsp each grated pared ginger root and salt
1/8 tsp each black pepper and paprika
1 cup thinly sliced onions
1/2 cup each julienne-cut red and green bell peppers (thin strips)
1/2 cup diagonally sliced celery (about 1/4 inch thick slices)
3/4 cup canned chicken broth, divided
1 Tbsp soy sauce
2 tsp cornstarch
1 cup cooked long grain rice (hot)
Directions:
Directions:
Heat 12 inch skillet or wok; add oils and heat. Add chicken, garlic, and ginger; sprinkle with salt, pepper, and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1-2 minutes.

Add vegetables and half the broth and stir to combine; cover and let cook until vegetables are tender crisp, 1-2 minutes.

In measuring cup or small bowl combine remaining broth, soy sauce, and cornstarch, stirring to dissolve cornstarch; add to chicken mixture and cook; stirring constantly, until mixture is thickened.

Arrange rice in a circle around edge of serving platter and spoon chicken mixture onto center of platter.
Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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