Monday, January 17, 2005
CHICKEN STIR FRY
1 lb. boneless skinless chicken breast, cut into 1-inch-wide strips
4 tspn teriyaki sauce
2 tspn cornstarch
2 tbsp peanut oil
½ lb snow peas
½ red or green pepper, sliced into strips
¼ lb mushrooms, sliced
4 garlic cloves, minced
1 8-oz can sliced bamboo shoots, drained
1 8-oz can water chestnuts, drained
¼ cup canned chicken broth
2 tbsp sesame seeds
3 green onions, sliced
1 tspn oriental sesame oil
Steamed rice
Mix the cornstarch with the teriyaki sauce. Coat the chicken with the mixture and marinate for at least 15 minutes.
Heat oil in wok or heavy large skillet over medium-high heat. Stir fry the snow peas, peppers, mushrooms and garlic for a minute, then add chicken (along with the marinade) and stir fry 3 minutes. Toss in the bamboo shoots and water chestnuts and stir fry until chicken is cooked,(should be white). Mix in chicken broth. Add sesame seeds and green onions; stir fry for another minute. Add sesame oil and toss to coat. You can serve this on top of the rice with soy sauce. WARNING: Some kids like their stuff on top and some kids like it on the side! Alternatively, you can quickly boil up some Chinese noodles and use instead of the rice.
Should make 4-6 servings
