Showing posts with label Chinese Vegetable Stir Fry. Show all posts
Showing posts with label Chinese Vegetable Stir Fry. Show all posts

Thursday, February 27, 2014

Chinese Vegetable Stir Fry

1/2 lb bacon, cut into 1" pieces

1 1/2 lbs boneless skinless chicken breast

1 tablespoon cornstarch

2 dash ground ginger

1 red bell pepper, cut into 1"chunks

1 green bell pepper, cut into 1" chunks

1 bunch green onions, trimmed and cut into 1 1/2" pieces

1 small onion cut in chucks

1 cup small broccoli  florets

1/2 cup snow peas, halved

1/2 cup bamboo shoots cut in half

1/2 cup celery

1/4 cup cashews

Heat a large skillet or wok at just under high heat.

 Add the bacon pieces and cook

 Stirring frequently, until they are crisp and browned, about 5 minutes.

Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.

Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.

Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.

 add cook chicken cut up in bite size

Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables

Add the soy sauce mixture and stir to combine.

Soy Sauce Mixture

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

4 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

2 tablespoons cooking oil

1 tablespoon garlic powder

Dash  ground ginger

2 tablespoons cornstarch

1/4 cup water


In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

 Serve and top with cashews over fried rice if desired.