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m (Robot: Changing Category:Chicken broth Recipes)
 
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Chicken Stir Fry
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== Description ==
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Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* Makes 4 servings
   
2 tablespoons peanut oil
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== Ingredients ==
6 cloves garlic, minced
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* 2 tablespoons [[peanut oil]]
1 teaspoon grated fresh ginger
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* 6 cloves [[garlic]], minced
1 bunch green onions, chopped
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* 1 teaspoon grated fresh [[ginger]]
1 teaspoon salt
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* 1 bunch [[green onions]], chopped
1 pound boneless skinless chicken breasts, cut into strips
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* 1 teaspoon [[salt]]
2 onions, thinly sliced
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* 1 pound boneless skinless [[chicken breasts]], cut into strips
1 cup sliced cabbage
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* 2 [[onion]]s, thinly sliced
1 red bell pepper, thinly sliced
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* 1 cup sliced [[cabbage]]
2 cups sugar snap peas
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* 1 [[red bell pepper]], thinly sliced
1 cup chicken broth
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* 2 cups [[sugar snap peas]]
2 tablespoons soy sauce
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* 1 cup [[chicken broth]]
2 tablespoons white sugar
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* 2 tablespoons [[soy sauce]]
2 tablespoons cornstarch
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* 2 tablespoons [[white sugar]]
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* 2 tablespoons [[cornstarch]]
1. Heat peanut oil in a wok or large skillet. When oil begins to
 
smoke, quickly stir in 2 cloves minced garlic, ginger root, green
 
onions and salt. Stir fry until onion becomes translucent, about 2
 
minutes. Add chicken and stir until opaque, about 3 minutes. Add
 
remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage,
 
bell pepper, peas and 1/2 cup of the broth/water and cover.
 
   
2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce,
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== Directions ==
sugar and cornstarch. Add sauce mixture to wok/skillet and stir until
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# Heat peanut oil in a wok or large skillet.
chicken and vegetables are coated with the thickened sauce. Serve
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# When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt.
immediately, over hot rice if desired.
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# Stir fry until onion becomes translucent, about 2 minutes.
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# Add chicken and stir until opaque, about 3 minutes.
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# Add remaining 4 cloves minced garlic and stir.
Makes 4 servings
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# Add sweet onions, cabbage, bell pepper, peas and ½ cup of the broth/water and cover.
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# In a small bowl, mix the remaining ½ cup broth/water, soy sauce, sugar and cornstarch.
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# Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce.
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# Serve immediately, over hot rice if desired.
   
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[[Category:Cabbage Recipes]]
== Contributed by : ==
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[[Category:Cathy's Recipes]]
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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[[Category:Chicken breast Recipes]]
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[[Category:Chicken stock and broth Recipes]]
[[Category:Catsrecipes]]
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[[Category:Garlic Recipes]]
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[[Category:Ginger Recipes]]
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[[Category:Green onion Recipes]]
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[[Category:Onion Recipes]]
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[[Category:Red bell pepper Recipes]]
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[[Category:Sugar snap Recipes]]

Latest revision as of 00:19, February 5, 2011

Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Heat peanut oil in a wok or large skillet.
  2. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt.
  3. Stir fry until onion becomes translucent, about 2 minutes.
  4. Add chicken and stir until opaque, about 3 minutes.
  5. Add remaining 4 cloves minced garlic and stir.
  6. Add sweet onions, cabbage, bell pepper, peas and ½ cup of the broth/water and cover.
  7. In a small bowl, mix the remaining ½ cup broth/water, soy sauce, sugar and cornstarch.
  8. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce.
  9. Serve immediately, over hot rice if desired.
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