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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Stir Fried Chicken w/Summer Veggies August 1990 Recipe

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This recipe for Stir Fried Chicken w/Summer Veggies August 1990 is from Grandma Hofacker's 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 whole chicken breasts
1½ cup broth (1 beef 1 chicken cube)
⅔ cup white wine
1 tablespoon soy sauce
1 teaspoon minced garlic
½ water + 1 tablespoon cornstarch
cooking oil - as needed
2 quarter size slices ginger
1 cup broccoli florets
1 cup chopped peppers (Red, yellow & green)
1 scallion (include some green stem)
1 cup snow peas - trimmed
Directions:
Directions:
Cut chicken into bite size pieces. Mix the broth, wine, soy sauce, minced ginger and garlic in shallow non-metal dish. Marinate chicken 20 minutes. Drain - save liquid. Mix cornstarch with water. Set aside.

1. Heat wok over high flame. Add a bit of oil and stir-fry ginger slices till golden. Remove and discard.

2. Stir fry the four vegetables separate, placing them in a bowl as you finish each and adding oil as needed.

3. Cook chicken pieces. Add veggies and reserved marinade. Mix well. Stir in cornstarch mixture. Mix. Cover and cook a minute to two, until sauce has thickened and mixture is thoroughly heated. Serve over rice or chow mien noodles.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep time 30 minutes - Cook time 20 minutes

 

 

 

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