See Also: Stir-Fried Chicken(recipes)
Chicken stir-fried with pak choi(recipes)
Cashew chicken with stir-fried vegetables(recipes)
Minced chicken stir-fried with basil(recipes)
Stir-fried Chicken in Black Bean Sauce(recipes)
Deep-fried Brie with stir-fried broccoli(recipes)
Stir-fried noodles(recipes)
Stir-Fried Asparagus(recipes)
Stir-Fried Crab(recipes)
Stir-Fried Broccoli(recipes)

Stir-Fried Chicken (recipes)


Stir-Fried Chicken

Yield: Makes 6 servings



Ingredients:



2tablespoons soy sauce

2teaspoons cornstarch

2whole chicken breasts, split, skinned and boned

Vegetable oil

1medium green bell pepper, sliced into thin strips

1/2small onion, chopped

1cup diagonally sliced celery

1medium carrot, diagonally sliced

1cup sliced mushrooms

1teaspoon salt

1/4teaspoon ground ginger

1can (16 ounces) bean sprouts, drained

1can (5 ounces) water chestnuts, drained, sliced

1/4cup water

3cups hot cooked rice (1 cup uncooked)

3/4cup peanuts

Celery leaves for garnish









Preparation:





1.Blend soy sauce into cornstarch in cup until smooth; set aside.2.Slice chicken crosswise across the grain into 1/4-inch strips on cutting board.3.Place wok or large skillet over high heat. (Test hot pan by adding drop of water to pan; if water sizzles, pan is sufficiently hot.) Add 2 tablespoons oil to wok, swirling to coat all sides. Heat oil until hot, about 30 seconds.4.Add chicken to wok; briskly toss and stir chicken with wok utensil or wooden spoon, keeping chicken in constant motion, 3 to 5 minutes or until chicken is no longer pink in center. Remove chicken from wok; set aside.5.Reheat wok over high heat. Add 1 tablespoon oil to wok, swirling to coat all sides. Heat oil until hot, about 30 seconds. Add bell pepper, onion, celery, carrot, mushrooms, salt and ginger to wok; briskly toss and stir vegetables with wok utensil or wooden spoon, keeping vegetables in constant motion, 3 minutes or until vegetables are crisp-tender, adding more oil to wok if needed.6.Stir chicken into vegetables in wok until well combined; stir in bean sprouts, water chestnuts and water. Push chicken-vegetable mixture to side of wok; add cornstarch mixture. Cook and stir until mixture comes to a boil and thickens.7.Mound rice onto serving platter; spoon chicken-vegetable mixture over rice. Sprinkle with peanuts. Garnish, if desired.