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BETTER THAN TAKE OUT CHICKEN STIR FRY Recipe

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This recipe for BETTER THAN TAKE OUT CHICKEN STIR FRY is from Our Kitchen, 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:  
Directions:
Directions:
Personal Notes:
Personal Notes:
Sauce:
3 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon brown sugar
1 teaspoon sesame oil
3/4 cup chicken broth

Stir fry:

10 to 12 ounces boneless, skinless chicken breast, thinly cut into strips
2 tablespoons oil
3 cloves garlic, minced
1/2 teaspoon grated fresh ginger
1 small onion, thinly sliced
1 large carrot, thinly sliced into coins
1 small red pepper, thinly sliced into strips
4 ounces sliced mushrooms
Red pepper flakes

Combine soy sauce and cornstarch, and whisk until completely incorporated. Whisk in brown sugar, sesame oil, and chicken broth. Set aside.

Prepare chicken.

Add oil to a wok. Once oil is hot, add garlic and ginger. Stir and cook for 10 seconds. Add onion, and cook 1 more minute, stirring frequently until onion softens.

Stir in the chicken, and cook 2 to 3 minutes or until chicken is white. Stir frequently.

Add in prepared carrots, peppers, and mushrooms. Continue to cook for 2 minutes.

Stir in the sauce. Cook for an additional 3 or 4 minutes, stirring frequently until sauce has thickened, veggies are crisp tender, and chicken is cooked through.

Garnish with red pepper flakes.

Serve over rice.

 

 

 

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