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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is my concoction of all the things I love about stir-fry. Don't let the ingredient list spook you. It is very easily prepared. Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon vegetable oil |
1 (1 ounce) package brown gravy mix |
3/4 cup water |
3 tablespoons honey |
3 tablespoons soy sauce |
3 tablespoons red wine vinegar |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 carrots, scraped and sliced into julienne strips |
1 medium onion, cut into eighths |
1 medium bell pepper, cut in quarter inch strips |
1 (8 ounce) can sliced water chestnuts, drained |
3 cups hot cooked rice |
Directions:
1. Slice chicken into thin strips.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Stir-fry chicken until lightly browned.
4. Drain excess oil.
5. In a small bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, garlic powder, salt and pepper.
6. Stir until smooth consistency. Slowly pour sauce mixture over chicken in the skillet and heat and stir until thickened.
7. Reduce heat to medium-low.
8. Cover skillet/wok and simmer for 10 minutes.
9. Add carrot strips and simmer for 10 more minutes.
10. Stir in onion, bell pepper and water chestnuts.
11. Continue to simmer for an additional 5-10 minutes or longer depending on how crunchy you prefer the veggies.
12. Serve over hot rice.
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