Chicken and Red Vegetable Stir-Fry |
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Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Ingredients:
1 tablespoon cornstarch |
1/2 cup dry sherry |
2 tablespoons soy sauce, reduced-sodium |
1 tablespoon garlic clove, minced |
1 tablespoon light brown sugar, packed |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons olive oil |
1 lb chicken breast, boneless, skinless, cut across the grain into 1/2-inch wide strips |
1 large red onion, halved lengthwise, then sliced crosswise into half-rounds |
1 1/2 cups red cabbage, shredded |
2 medium red bell peppers, cut into strips |
1 navel orange, peeled, cut crosswise into slices |
Directions:
1. In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
2. In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes. With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
3. Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
4. Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
5. Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
6. Serve the stir-fry topped with the orange slices.
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