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Full Online Book HomeLearning KitchenPoultry - Chicken - Quick Chicken Stir-fry
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Poultry - Chicken -  Quick Chicken Stir-fry Post by :THEGAME304 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2818

Click below to download : Poultry - Chicken - Quick Chicken Stir-fry (Format : PDF)

Poultry - 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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Poultry - Quick Company Chicken Poultry - Quick Company Chicken

Poultry - Quick Company Chicken
1 (12 oz or larger) jar marinated artichoke hearts, reserve marinade 4 to 6 boneless and skinless chicken breast halves 1 medium onion, thickly sliced 2 cloves garlic, minced 1/2 to 3/4 cup flour 1 (14 1/2 oz) can chicken broth In a skillet, over medium-high heat, heat 2 tablespoons reserved marinade. Combine flour, salt and pepper in a plastic bag. Shake one chicken breast at a time in flour mixture and saute in hot oil until browned. Remove chicken from skillet. Add another tablespoon marinade to skillet and saute onions and garlic; saute until onions are crisp tender, about

Poultry - Chicken -  Quick Chicken Chasseur Poultry - Chicken - Quick Chicken Chasseur

Poultry - Chicken -  Quick Chicken Chasseur
1 lb. boneless and skinless chicken breast, cut in strips 1/3 c. cornstarch 1/4 c. vegetable oil 1/2 teaspoon each tarragon and ground thyme 1/4 tsp. pepper 1 c. sliced scallions 2 c. chicken broth 3/4 c. sherry cooking wine 1 c. sliced mushrooms, fresh or canned 3 tomatoes, cut into eighths 3-4 cups hot cooked rice. Dredge chicken in corn starch. In large skillet, brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes longer. Add broth and Sherry. Cover and simmer 10 minutes. Gently stir in mushrooms and tomatoes. Cover simmer 5 minutes longer. Serve over