I very easy dinner. When I don't want to fuss about in the kitchen and just want something quick and easy I find this stir fry recipe very versatile. You can use chicken breast instead of tenders. And switch up the vegetable according to what you have available.
(Inspired from a recipe Better Homes & Garden Cook Book)
Chicken Stir Fry
I package of Chicken Tenders or 12 oz chicken breast
1 cup of water
1/4 cup soy sauce
1/4 cup white wine (cooking)
1 TB cornstarch
Olive oil or avocado oil
1/4 cup onions or green onions chopped
1/2 cup mushrooms sliced
4-5 cloves of garlic - to taste
1/2 cup vegetables - broccoli, zucchini, water chestnuts, carrots or combo of
1/4 cup sliced red bell pepper
(if you like it spicy add black pepper)
Mix water, soy, wine and cornstarch in a zip lock bag or deep dish. Cut up chicken into strips or 1 inch cubes. Add to mix. Marinate in refrigerator for 30 minutes. (Or longer if you wish)
In large skillet or wok, heat oil. Add onions, bell pepper and garlic. Sauté 1-2 minutes till tender. Add other vegetables. Stir fry 2-3 minutes. Remove vegetables into a deep dish. Cover.
If needed, add more oil to skillet. Heat up. Add chicken. Stir fry till no longer pink. Push chicken to side of skillet (or remove to plate). Stir mixture left over from when you removed the chicken from dish. Add to hot skillet. Cook and stir until thickened and bubbly. Stir in Chicken and vegetables. Cook until heated through. Serve over rice.
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