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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is an easy Chicken Stir Fry recipe that my family loves Ingredients:
2 teaspoons vegetable oil |
1 cup fresh button mushrooms |
1/2 large bell pepper, any color chopped |
1 bunch green onion, sliced |
1 (8 ounce) can bamboo shoots, drained |
3 -4 boneless skinless chicken breasts, cut into bite sized chunks |
1 (14 ounce) can chicken or 1 (14 ounce) can vegetable broth |
2 tablespoons soy sauce |
1 tablespoon minced garlic |
1 tablespoon dark sesame oil |
2 tablespoons cornstarch |
2 tablespoons cold water |
chopped cashew pieces, roasted peanuts (optional) or walnuts, for serving (optional) |
Directions:
1. Rinse, pat dry, then slice mushrooms. Set aside.
2. Heat vegetable oil in a deep 12-inch skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally for a minute. Add bell pepper and cook for one minute stirring occasionally.
3. While the vegetables cook, cut green onions including green tops.
4. Remove vegetables from skillet and set aside. Add chicken to skillet and cook until chicken is no longer pink.
5. Put vegetables back into the skillet along with the bamboo shoots, green onion, broth, soy sauce, garlic, ginger, sesame oil.
6. Meanwhile combine the cornstarch and water in a jar with a lid. Cover and shake until lumps dissolve. Add cornstarch mixture to skillet.
7. Continue to cook stirring occasionally, until thick and bubbly.
8. Serve over rice and top with chopped nuts.
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