Oriental Chicken Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate) Ingredients:
1/4 cup cooking sherry |
1/4 cup soy sauce (i use the lite kind) |
2 tablespoons cider vinegar |
1 teaspoon ground ginger |
2 teaspoons cornstarch |
2 tablespoons canola oil |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1 red bell pepper, cut into 1 inch lengths |
3 scallions, cut into 1 inch lengths |
1 cup sliced mushrooms |
1 (8 ounce) can sliced water chestnuts, drained |
Directions:
1. In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
2. In a wok or large frying pan, heat oil over medium-high heat.
3. Add chicken and stir-fry 2 minutes until meat turns white.
4. Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
5. Stir sauce and add to wok; stir over heat until sauce thickens.
6. Serve over rice.
7. **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
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