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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Stir-Fry Recipe

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This recipe for Chicken Stir-Fry is from Gauthier Family 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:  
¼ cup orange juice
1½ tbsp cornstarch
1 lb skinless, boneless chicken breast or thighs, cut into bite-size strips
¾ cup chicken broth
1½ tbsp soy sauce
1 tbsp vegetable oil
1 clove garlic, minced (about 2 tsp)
1 tbsp ginger, minced
1½ cups snow peas, trimmed
1 med red bell pepper, cut into thin strips (about 1 cup)
¾ cup green onion, sliced
1 cup frozen broccoli, thawed
1 med carrot, thinly sliced
3 cups cooked white or basmati rice
½ cup cilantro, chopped, to garnish
Directions:
Directions:
In a shallow bowl, combine orange juice and cornstarch. Whisk to mix well. Stir in chicken pieces. Cover and chill for 1-2 hours.

Make rice according to package directions. It will take about 30 minutes.

Meanwhile, drain chicken and discard juice mixture. In a small bowl, combine chicken broth and soy sauce. Set aside.

In a wok or large non-stick skillet, heat oil over medium heat. Add garlic and ginger: stir-fry for 30 seconds. Add chicken: stir-fry for 3 minutes. Add vegetables: stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. And remove pot from heat.

Place about ¾ cup cooked rice on each serving plate. Top with chicken mixture. Sprinkle with chopped cilantro if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

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