Quick Chicken Stir-Fry

Name: Quick Chicken Stir-Fry
Yield: 4
Cuisine: Asian
Ingredients: chicken; soy sauce, tamari; cornstarch; garlic; ginger root; vegetable oil; sweet red bell peppers; onions; mushrooms; snow pea pods; rice

Let your wok do the job with this tasty and scrumptious chicken dish that will have you licking your lips!

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
¾	pounds	chicken breasts, boneless, skinless, cut into thin strips
4	tablespoons	soy sauce, tamari divided
2	tablespoons	cornstarch divided
2	each	garlic cloves, minced
½	teaspoon	ginger root fresh, minced, or ginger, ground
2	tablespoons	vegetable oil divided
1	each	sweet red bell peppers red, sliced
1	each	onions sliced
¼	pound	mushrooms sliced
¼	pound	snow pea pods
1	x	rice cooked, hot	*

Ingredients

Amount	Measure	Ingredient	Features
340.2	g	chicken breasts, boneless, skinless, cut into thin strips
6E+1	ml	soy sauce, tamari divided
3E+1	ml	cornstarch divided
2	each	garlic cloves, minced
2.5	ml	ginger root fresh, minced, or ginger, ground
3E+1	ml	vegetable oil divided
1	each	sweet red bell peppers red, sliced
1	each	onions sliced
113.4	g	mushrooms sliced
113.4	g	snow pea pods
1	x	rice cooked, hot	*

Directions

In bowl, combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger; let stand 15 minutes.

Meanwhile, combine 3 tablespoons soy sauce, 1 tablespoon corn starch and ¾ cup water; set aside.

Heat 1 tablespoon oil in stir fry pan or hot skillet over medium-high heat. Add chicken and stiry-fry 3 minutes; remove from pan.

Heat remaining 1 tablespoon oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture, stirring constantly; bring to bil and boil 1 minute. Serve over rice.