Chicken and Red Vegetable Stir-Fry

Total Time
24mins
Prep 5 mins
Cook 19 mins

This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook.

Ingredients Nutrition

Directions

  1. In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
  2. In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes. With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
  3. Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
  4. Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
  5. Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
  6. Serve the stir-fry topped with the orange slices.
Most Helpful

5 5

Interesting mix of flavors, and very colorful, especially with the orange slice garnish! I used Amontillado sherry left over from Zaar World Tour; "stir-fry" brings an Oriental image to mind, but this dish had a distinctly Spanish accent. Made for OZ/NZ swap.

5 5

Simple and delicious. In my quest to empty out the freezer, I ended up using some meatless "chicken tenders", which worked really well. I also used rice wine instead of sherry, and some ready coleslaw instead of cutting my own. So the colors were off a bit, but the flavor was all there. I might up the amount of sauce and increase the heat for myself.