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Thursday, February 02, 2006 Chicken Stir Fry

The best chicken stir fry I've ever had.

2-3 cloves chopped garlic
1 tbsp. soya sauce
2 tbsp. oil
3/4 lbs. boneless chicken, chopped into bite size pieces
5 cups assorted vegetables (carrots, peppers, mushrooms, onions, snow peas, etc.)
1/4 chicken soup base
1 1/2 c. water
2 tbsp. cornstarch
1/2 c. salted cashews (optional)

Combine 1 tbsp. oil, chopped garlic, soya sayce and chicken. Stir to coat. Set aside.
Heat 1 tbsp. oil in wok over high heat. Stir-fry carrots for 1 minute. Add remaining vegetables and 1/2 c. water. Stir fry for 3 minutes or until crisp tender. Remove to plate. Stir fry chicken in the same wok until lightly browned. Combine 1 - 1 1/2 cups water, cornstarch and soup base. Mix well. Stir into browned chicken. Reduce heaet and over. Simmer 5 minutes, stirring occasionally. Add cooked vegetables and cashews. Cook enough just to heat through. Serve over cooked rice.

Posted by Jen :: 4:12 PM :: 0 comments

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