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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Don't let the title fool you. This stir-fry is packed with a variety of veggies and it also uses chicken breast. Ingredients:
3/4 ounce dried mushroom |
3 skinless chicken breasts, cubed |
3 carrots, julienned |
1 cup baby corn |
1 cup scallion |
6 cloves garlic, minced |
2 tablespoons sherry wine |
8 cups white rice, cooked |
1/4 cup canola oil |
1 red bell pepper, julienned |
1 cup bok choy, chopped |
1 cup snow peas |
1 tablespoon fresh ginger, minced |
2 tablespoons low sodium soy sauce |
3/4 cup cashews, halved |
Directions:
1. Soak the dehydrated mushrooms in boiling water for 20 minutes.
2. Heat 1/2 of the oil in a very hot skillet or wok.
3. Add chicken cubes; cook until opaque.
4. Remove chicken and reserve.
5. Add rest of oil to wok.
6. Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).
7. Sauté 3- 4 minutes.
8. Remove and reserve with chicken.
9. Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce.
10. Cook for 2 minutes.
11. Sauce should begin to thicken.
12. Return vegetables and chicken to wok.
13. Heat 1 minute longer.
14. Serve atop white rice.
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