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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1 lb Vegetables
- 1 x Clove garlic
- 2 slc Fresh ginger root
- 2 Tbsp. Sherry
- 1 Tbsp. Soy sauce
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 1/2 Tbsp. Oil
- 1 1/2 Tbsp. Oil
- 1/2 c. Stock
- 2 tsp Cornstarch
- 2 Tbsp. Water
Directions
- 1. Skin and bone chicken; then slice thin. Slice vegetables. Crush garlic.
- Mince ginger root.
- 2. Combine sherry, soy sauce, salt and sugar.
- 3. Heat oil. Add in garlic and ginger root; stir-fry a few times. Add in chicken and stir-fry till it loses its pinkness (about 2 min).
- 4. Add in sherry mix; stir in 1 minute more to blend. Remove chicken from pan.
- 5. Heat remaining oil. Add in vegetables; stir-fry to coat with oil (1-2 min).
- 6. Stir in stock and heat quickly. Then return chicken and cook, covered, over medium heat, till done (2-3 min).
- 7. Meanwhile blend cornstarch and cool water to a paste, then stir in to thicken. Serve at once.
- NOTE: See Note in "Basic Stir-Fried Chicken #1". VARIATION: Omit steps 2 and 4, and remove the chicken from the pan at the end of step 3. Then, in step 6, before returning the chicken, add in to the stock a mix of 1 Tbsp. soy sauce, 1 Tbsp. sherry, 1/2 tsp. salt, 1/2 tsp. sugar, a dash of pepper and 1 scallion stalk, chopped.
- SEE "STIR-FRIED CHICKEN
- VEGETABLE COMBOS" FOR SUGGESTED
- VEGETABLE COMBINATIONS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 125 | 50% |
| Total Fat 14.09g | 18% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.31g | |
| Cholesterol 22mg | 7% |
| Sodium 691mg | 29% |
| Potassium 356mg | 10% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.19g | 1% |
| Protein 11.7g | 19% |
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