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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here is a quick stir-fry recipe that tast great and makes the chicken oh so tender! Ingredients:
2 chicken breasts, skinned & deboned |
2 1/2 tablespoons soy sauce |
2 1/2 tablespoons dry sherry |
2 1/2 teaspoons cornstarch |
1/4 teaspoon sugar |
1/2 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
6 green onions |
2 medium green peppers |
2 tablespoons canola oil |
1/2 cup roasted almonds or 1/2 cup dry roasted peanuts or 1/2 cup cashews |
Directions:
1. Slice each breast into thin 1/8-inch-thick slices.
2. In medium-size bowl, mix chicken, soy sauce, sherry, cornstarch, sugar, ginger and crush red pepper; set aside.
3. Cut green onions crosswise into 2 inch pieces; cut green peppers into bite-size pieces.
4. In skillet or wok over medium-high heat, in 2 tablespoons hot salad (or canola) oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about 2 minutes. With slotted spoon, remove vegetables to a bowl. In same skillet or wok over medium heat cook peanuts, cashews or almonds until slightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
5. Cook Chicken mixture in skillet or wok, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and nuts to skillet; heat through.
6. Serve over rice.
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