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.

Chicken Stir Fry 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.

Chicken Stir Fry Tip -

Peanut Oil

Do not 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.

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