Chinese Chicken and Vegetables
"Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time."
photo by Hill Family
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 4 boneless skinless chicken breasts
- 2 garlic cloves, minced
- 118.29 ml soy sauce
- 14.79 ml vegetable oil
- 177.44 ml water
- 9.85 ml cornstarch
- 1.23 ml salt
- 0.61 ml pepper
- 473.18 ml Chinese vegetables (bamboo shoots, water chestnuts, bean sprouts, snow peas are all good)
directions
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
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Reviews
-
This recipe couldn't have been easier, however lacked flavor. We spiced it up with Hoisin and Jerk sauce - 1 tbsp each. In addition to that the sauce didn't really thicken up. I will use the basics of this recipe and experiment more.
RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
