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Full Online Book HomeLearning KitchenAsian - Chicken - Quick Chicken Stir-fry
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Asian - Chicken -  Quick Chicken Stir-fry Post by :jblackston Category :Learning Kitchen Author :Unknown Date :November 2011 Read :589

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Asian - Chicken - Quick Chicken Stir-fry

3/4 pound boneless, skinless chicken breasts, cut into thin strips
4 tablespoons Soy Sauce, divided
2 tablespoons cornstarch, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root or
ground ginger
2 tablespoons vegetable oil, divided
1 each red bell pepper and onion, sliced
1/4 pound sliced mushrooms and snow peas
Hot cooked rice


In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes.

Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch and 3/4 cup water.

Heat 1 Tbsp. oil in hot wok or skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from pan.

Heat remaining 1 Tbsp. oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. Serve over rice. Makes 4 servings
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