Once again, this is one of John’s creations and I had to write everything down as he was doing it! I chopped the vegetables, and he did all the rest.
This recipe is especially for my brother who wants John to teach him to make Chinese food. The best thing about this recipe is how amazingly versatile it is. We have made it with a variety of vegetables, and it’s easier to slice the chicken when it’s partially frozen.
This makes it perfect for unexpected company, of if you ran out the door to work and forgot to thaw something out for dinner!
Chicken and Vegetable Stir-Fry
Prepare rice according to package directions. We like brown rice because it has more texture and flavor, but white rice is great as well.
2 boneless chicken breasts, sliced thinly across the grain
Sprinkle with: Salt, Pepper, and Garlic Powder
Marinate in: 2 Tbsp Soy Sauce and 2 Tbsp Dry White Sherry
In a measuring cup, combine:
1 cup Chicken Broth
2 Tbsp Soy Sauce
2 Tbsp Dry White Sherry
A few drops of Louisiana Hot Sauce
1 tsp Sugar
1 tsp Sugar
In a small bowl, combine:
2 tsp Corn Starch
1/2 Cup Water
Assortment of chopped Vegetables.
Tonight, we used:
1 lb. Fresh English Peas, shucked
5 ribs Celery, cut diagonally
5 Carrots, peeled and julienned
4 Mexican Onions, cut into 1″ pieces, then halved (you can use a bunch of Green Onions cut the same way, or a medium onion cut into eighths)
4 Mexican Onions, cut into 1″ pieces, then halved (you can use a bunch of Green Onions cut the same way, or a medium onion cut into eighths)
Heat 1 Tbsp Vegetable Oil in a wok, or deep skillet. Add chicken, stirring until white all the way through. Remove from wok and place in a clean bowl. Wipe out wok with a paper towel.
Put wok back on burner and add another Tbsp of Vegetable Oil. When oil is hot, add vegetables, stirring until carrots and celery are slightly cruchy. Add chicken back in, and drizzle with chicken broth mixture until everything is well-coated. Then stir in corn starch mixture stirring until sauce thckens.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!