Chicken Stir-Fry

6
Servings
1h
Prep Time
30m
Cook Time
1h 30m
Ready In


"The 3 cups of raw vegetables should consist of a variety, preferably using hard, medium, and soft vegetables. Hard vegetables that can be used include broccoli (in 2" florets), cauliflower (in 2" florets), carrots (julienned), water chestnuts, celery (cut in diagonal 2" slices). Medium vegetables: green or red or yellow bell pepper (julienned), snow peas. Soft vegetables: mushrooms, scallions, sprouts"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (227.4 g)
  • Calories 289.1
  • Total Fat - 7.9 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 42 mg
  • Sodium - 940 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.1 g
  • Protein - 19.3 g
  • Calcium - 16.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

In large PREHEATED, moderately hot skillet put 3 teaspoons of the sesame oil, the vegetable oil, and the water and heat.

Step 2

Gently stir-fry one garlic clove, increase heat, toss in the meat strips, and cook FAST, stirring, 3 minutes.

Step 3

Add the hard vegetables, stir-fry less than 5 minutes, until they are halfway to tender-crisp, add the medium vegetables, then the softer ones, cooking until JUST wilting (less than 5 minutes).

Step 4

Turn off heat.

Step 5

SAUCE:


Step 6

Step 7

In heavy saucepan heat the remaining teaspoon of sesame oil, and then sauté the two garlic cloves over low heat.

Step 8

Pour in the stock, then add soy sauce, sherry, and ginger.

Step 9

Dissolve the cornstarch in a little cold water before adding to the liquid in the pan.

Step 10

When the liquid is about to boil, lower heat and whisk in the cornstarch.

Step 11

Let sauce barely boil slowly until thick, stirring constantly.

Step 12

Add the sauce to the stir-fried meat and vegetables and just blend.

Step 13

Serve at once over rice.

Tips & Variations


No special items needed.

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