Subj : BH&G 3628
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 22:29:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Chicken Stir-Fry
 Categories: Poultry, Vegetables, Herbs, Rice
      Yield: 4 Servings
 
     12 oz Skinned, boned chicken
      1 c  Water
      3 tb Soy sauce
      1 tb Rice or white wine vinegar
      1 tb Cornstarch
      2 tb Oil
     10    Green onions; bias-sliced in
      1    " pieces
      1 c  Thin sliced fresh mushrooms
     12 cl Garlic; peeled, fine
           - chopped
    1/2 c  Sliced water chestnuts
      2 c  Hot cooked white, jasmine,
           - or basmati rice
 
  Cut chicken in 1/2" pieces. Place chicken in a resealable
  plastic bag set in a shallow dish. For marinade, stir
  together water, soy sauce, and vinegar. Pour over
  chicken; seal bag. Marinate in the refrigerator for 30
  minutes. Drain chicken, reserving the marinade. Stir
  cornstarch into reserved marinade; set aside.
  
  Pour oil into a wok or large skillet. (If necessary, add
  more oil during cooking.) Heat over medium-high heat. Add
  green onion, mushrooms, and garlic to wok; cook and stir
  for 1 to 2 minutes or until tender. Remove vegetables
  from wok.
  
  Add chicken to wok; cook and stir for 2 to 3 minutes or
  until no longer pink. Push chicken from center of wok.
  Stir marinade mixture; add to center of wok. Cook and
  stir until thickened and bubbly. Return cooked vegetables
  to wok. Add water chestnuts. Cook and stir about 1 minute
  more or until heated through. Serve with rice.
  
  GARLIC CHICKEN STIR-FRY w/CASHEWS: Prepare as above,
  except stir 1/2 teaspoon crushed red pepper into
  marinade. Stir in 1 cup cashews with water chestnuts.
  
  Makes 4 servings.
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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