Stir-Fried Chicken With Zucchini And Sweet Pepper
3 4-1/2-ounce skinless, boneless chicken breast halves
1 medium red bell pepper
1 medium zucchini
1/4 cup chicken broth or water
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon vegetable oil
1 teaspoon cornstarch
1/2 teaspoon salt
Yield: 4 servings
Cut chicken crosswise on a diagonal into very thin slices.
Cut zucchini lengthwise in half. Then cut crosswise into thin slices.
Cut red pepper into thin 1-1/2-inch strips. Slice scallions.
In a small bowl, dissolve cornstarch in cold chicken broth. Stir in soy sauce and sherry. Set it aside.
Heat a wok or a large skillet until hot. Add oil and heat until almost smoking. Add chicken and stir-fry, separating slices, 2 minutes.
Add zucchini, red pepper, scallions, ginger, and salt.
Cook over high heat, tossing constantly, until chicken is white throughout and vegetables are crispy and tender, 2 to 3 minutes.
Stir the sauce made earlier and add to pan. Cook, stirring, until sauce thickens and coats chicken and vegetables, 1 to 2 minutes.
Serve with 1/2 cup cooked white rice.
Calories per serving: 186
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