MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Chicken Stir-Fry
Categories: Poultry, Vegetables, Herbs, Rice
Yield: 4 Servings
12 oz Skinned, boned chicken
1 c Water
3 tb Soy sauce
1 tb Rice or white wine vinegar
1 tb Cornstarch
2 tb Oil
10 Green onions; bias-sliced in
1 " pieces
1 c Thin sliced fresh mushrooms
12 cl Garlic; peeled, fine
- chopped
1/2 c Sliced water chestnuts
2 c Hot cooked white, jasmine,
- or basmati rice
Cut chicken in 1/2" pieces. Place chicken in a resealable
plastic bag set in a shallow dish. For marinade, stir
together water, soy sauce, and vinegar. Pour over
chicken; seal bag. Marinate in the refrigerator for 30
minutes. Drain chicken, reserving the marinade. Stir
cornstarch into reserved marinade; set aside.
Pour oil into a wok or large skillet. (If necessary, add
more oil during cooking.) Heat over medium-high heat. Add
green onion, mushrooms, and garlic to wok; cook and stir
for 1 to 2 minutes or until tender. Remove vegetables
from wok.
Add chicken to wok; cook and stir for 2 to 3 minutes or
until no longer pink. Push chicken from center of wok.
Stir marinade mixture; add to center of wok. Cook and
stir until thickened and bubbly. Return cooked vegetables
to wok. Add water chestnuts. Cook and stir about 1 minute
more or until heated through. Serve with rice.
GARLIC CHICKEN STIR-FRY w/CASHEWS: Prepare as above,
except stir 1/2 teaspoon crushed red pepper into
marinade. Stir in 1 cup cashews with water chestnuts.
Makes 4 servings.
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
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