Easy Chicken Stir Fry

Boneless, skinless chicken breast marinated in a soy sauce, garlic and gingerroot mixture. Stir-fried with red bell pepper, onion, mushroom, and snow peas. Served with hot white Chinese rice.

Ingredients -

3/4 pounds Boneless, Skinless Chicken Breasts, cut into thin strips
4 tablespoons Soy Sauce divided
2 tablespoons Cornstarch, divided
2 Garlic cloves, minced
1/2 teaspoon Fresh Gingerroot
¾ cup Cold Water
2 tablespoons Peanut Oil, divided
1 Sweet Red Bell Pepper, sliced
1 Onion, sliced
1/4 pound Mushrooms, sliced
1/4 pound Snow Peas
Hot Cooked Rice

Preparation:

1. Add chicken strips, 1-tablespoon soy sauce, 1-tablespoon cornstarch, minced garlic, and fresh gingerroot to medium bowl.

2. Stir to combine. Set aside 15 minutes for chicken to marinate.

3. In separate small bowl, add 3-tablespoons soy sauce, 1-tablespoon cornstarch, and water. Set aside.

4. Heat 1-tablespoon peanut oil in wok over medium high heat.

5. Add chicken to wok. Stir-fry 3 minutes. Remove from wok. Discard marinade.

6. Add 1-tablespoon peanut oil to wok.

7. Add red bell pepper, onion, mushrooms and snow peas. Stir-fry 5 minutes or until vegetables are crisp tender.

8. Add chicken to vegetables.

9. Add soy sauce and cornstarch mixture to wok, and stirring constantly, bring to gentle boil.

10. Boil 1 minute.

11. Serve over hot cooked long grain white Chinese rice.

Variations and Recipe Ideas:

Cooking Tip

Peanut Oil

Peanut oil is often used in Chinese stir-frying and deep-frying because it can take high heats without burning. When you add the oil to the wok, use a metal spatula to distribute the oil around the surface of the wok.

Cooking Tip

Deep-frying

Always wait until the oil has reached the appropriate temperature before adding food. The oil should give off a haze and give off little wisps of smoke when it has reached the right temperature.