Prep 40 mins
Cook 10 mins
This is a fantastic stir-fry dish with lots of wonderful garlic flavor! You can play around with the veggie part...I've added broccoli instead of the zucchini, sometimes throw in some bamboo chutes, baby corn...just go with whatever catches your eye (and your tastebuds!). No matter which way you do it, this is a fantastic restaurant-quality dish that you will want to make again and again!!
- 1⁄2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon dry white wine
- 1 1⁄2 teaspoons cornstarch
- 1⁄8-1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground ginger
- 4 boneless skinless chicken breasts (about 1 1/2 lb. total)
- 2 tablespoons oil
- 8 -10 green onions, bias-sliced into 1-inch pieces (about 1 1/4 c.)
- 1 cup thinly sliced fresh mushrooms
- 1 medium zucchini, halved lenghtwise,and cut into 1/4 inch thick pieces
- 10 cloves garlic, minced or 2 -3 tablespoons instant minced garlic
- 1 (8 ounce) cansliced water, chestuts
- 2 cups hot cooked brown rice or 2 cups white rice
- In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
- Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
- Let stand at room temp.
- for 30 minutes.
- Drain chicken, reserving marinade.
- Preheat wok or large skillet over high heat; add oil.
- Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
- Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
- Push chicken from the center to the sides of skillet or wok.
- Stir marinade, and add to center of skillet.
- Cook and stir until thick and boiling.
- Add onion mixture and water chestnuts.
- Cook and stir 1-2 minutes, until heated through.
- Serve with hot cooked rice.
Belated ranking from Sept/02 - must have been great - has lotsa stars! Means it might get tried again not an easy task in our household just because I move onto other great recipes to try.
Suggestion: use minced fresh ginger root instead of the ground ginger! It makes a world of difference. Ginger keeps for a long time if you follow these very simple instructions: peel it; cut it into slices; put it in a plastic container with a tight lid cover with dry sherry. Do this and you'll always have it on hand. Powdered ginger is not a substitute for the fresh stuff.
What great garlic flavor. Smells good while being cooked, and tastes so good. Although the recipe shows a lot of fat, it is actually very low. Going to send a note to the zaar elves to fix this.