Chicken and Vegetable Saute
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts
- 3 tablespoons soy sauce, divided
- 3 tablespoons cornstarch, divided
- 1 teaspoon fresh gingerroot (optional)
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried red pepper, crushed
- 1 1⁄2 cups water
- 5 tablespoons butter, divided
- 2 cups carrots, thinly sliced
- 1 onion, chunked, separated
- 2 bell peppers, cut into 1/4-inch strips, halved
directions
- Cut chcken in narrow strips. Combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, ginger, sugar, and garlic in a small bowl. Add chicken; toss to coat; set aside.
- Blend remaining 2 tablespoons cornstarch, 1 tablespoon soy sauce and dried peppers. Stir in water: set aside.
- Melt 3 tablespoons of the butter in a large fry pan or wok with nonstick surface over high heat until foamy. Add chicken and stir fry 2 minutes or until chicken is cooked; remove from pan,
- Melt remaining 2 tablespoons of butter in the same pan on high heat; add carrots and onions, stir fry for 3 minutes. Add peppers; stir fry for 2 minutes. Stir in chicken and soy sauce mixture . Cook and stir until sauce boils and thickens. Serve with cooked buttered rice.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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