Fast Fry Chicken
Sunday, April 03, 2005
INGREDIENTS:
2 garlic cloves
1 piece (a 1-inch knob) gingerroot
3 tablespoons soy sauce
2 tablespoons cornstarch
1 pound skinless boneless chicken breast cut for stir-fry
1 cup chicken broth
1 teaspoon canola oil
1 cup red pepper slices
8 ounces stringed snow peas
1/4 cup chopped scallions
DIRECTIONS:
Mince the garlic. Peel and grate the ginger. In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, the garlic, and ginger and stir to combine. Add the chicken strips and toss to coat. Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth. In a large non-stick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes. Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve immediately over rice.
Labels: Meat and Poultry
colours fill my life with wonders ♥ @ 9:59 PM