Chicken and Peas Stir Fry

Chicken and vegetable stir-fry is a perfect any night of the week dish. Subtle flavors and seasonings highlight a light stir-fry dish served hot over chinese long grain white rice.

Ingredients -

Sauce:
1/2 cup Chicken Broth
2 tablespoons Soy Sauce
1 tablespoon Cornstarch
1 teaspoon Sugar

Chicken Stir-Fry:
1 pound Boneless, Skinless, Chicken Breast, thinly sliced
1 1/2 tablespoons Cornstarch
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
Peanut Oil
1 teaspoon minced Ginger Root
1/2 cup sliced Carrots
1 (8 ounces) can Water Chestnuts, drained & sliced
1 teaspoon minced Garlic
1/2 cup sliced Green Onions
1/2 cup sliced Celery
1 (6 ounces) package Frozen Peas, thawed

Preparation:

1. In a small bowl, combine chicken broth, soy sauce, cornstarch, and sugar. Set aside.

2. In a medium bowl, combine chicken, soy sauce, cornstarch and sherry. Toss chicken to coat.

3. Heat 3 tablespoons peanut oil to smoking hot in wok over high heat.

4. Add garlic and ginger. Stir-fry 1 minute.

5. Add chicken to wok. Stir-fry until no longer pink. Remove chicken from wok. Clean wok.

6. Add 2 tablespoons peanut oil to wok. Add green onions, celery and carrots. Stir-fry 1 minute.

7. Stir sauce. Add to wok.

8. Add water chestnuts, peas and cooked chicken.

9. Stir-fry until all ingredients well combined and heated through.

10. Serve hot with rice.

Variations and Recipe Ideas:

Cooking Tip

Hot Wok

This recipe requires a very hot wok, so all ingredients should be available, prepared well in advance, and ready to be added to the wok.

Cooking Tip

Peanut Oil

Dont substitute another oil for peanut oil in this recipe as the oil needs to be very hot, and peanut oil has a very high burning point in comparison to other oils like canola or vegetable.