Name: Stir-Fry Chicken
Yield: 4 servings
Ingredients: 1 1/2 lb. chicken breasts, skinned, boned and split; 3 Tbsp. soy sauce; 2 tsp. cornstarch; 2 Tbsp. dry sherry or dry white wine; 1 tsp. granulated sugar; 1 tsp. fresh ginger root or 1/4 tsp. ground ginger; 1/2 tsp. salt; 2 Tbsp. (approximately) vegetable or peanut oil; 2 medium green peppers, cut into 3/4-inch pieces; 4 green onions, cut into 1-inch lengths; 1/2 c. walnut halves

Servings: 4 persons

1 1/2 lb. chicken breasts, skinned, boned and split
3 Tbsp. soy sauce
2 tsp. cornstarch
2 Tbsp. dry sherry or dry white wine
1 tsp. granulated sugar
1 tsp. fresh ginger root or 1/4 tsp. ground ginger
1/2 tsp. salt
2 Tbsp. (approximately) vegetable or peanut oil
2 medium green peppers, cut into 3/4-inch pieces
4 green onions, cut into 1-inch lengths
1/2 c. walnut halves

1
Cut chicken into
2
1-inch
3
pieces; set aside.
4
Blend soy sauce into cornstarch;
5
stir
6
in
7
sherry,
8
sugar,
9
ginger
10
and salt. Preheat wok or
11
large skillet over high heat.
12
Add oil. Stir-fry green peppers and
13
onions
14
in
15
hot oil for 2 minutes; remove.
16
Add walnuts to wok;
17
stir-fry 1 to 2 minutes or until golden brown. Remove.
18
Add
19
more
20
oil
21
if needed for chicken. Add
22
1/2
23
the chicken
24
pieces
25
and
26
stir-fry
27
for
28
2 minutes; remove.
29
Repeat for remaining chicken.
30
Return chicken to wok. Stir
31
soy mixture and add to the chicken.
32
Cook and stir until bubbly.
33
Stir in vegetables and walnuts.
34
Cover and cook for 1 minute.
35
Serve over rice.
36
Makes 6 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stir-Fry Chicken

How did you like this recipe?