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    Chicken Stir-Fry

    Source of Recipe

    Chicken Stir-Fry

    4 servings


    18 ounces Skinless Chicken Breasts
    3 Tbsp Soy Sauce
    1 Tbsp Dry Sherry
    Nonstick spray coating
    1 medium Onion, cut in wedges
    2 medium Green or Sweet Red Peppers, thinly sliced
    1 1/2 cups sliced Fresh Mushrooms
    1 tbsp Cooking oil
    1 tsp Grated Ginger Root
    1 8 ounce can Bamboo Shoots, drained
    1/4 cup Chicken broth
    1 tsp. Cornstarch
    1/4 tsp Black pepper
    Cooked Rice

    Cut chicken into 1/2 inch pieces. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 minutes.

    Spray a cold wok or large skillet with nonstick spray coating; preheat over medium high heat.
    Add onion; stir fry for 2 minutes. Add peppers; stir fry for 1 minute. Add mushrooms; stir fry about 1 minute more or till vegetables are crisp-tender, Remove vegetables from wok or skillet; set aside.

    Drain chicken reserving marinade.

    Add oil to wok or skillet. Add ginger root; stir fry 15 seconds.
    Add half the chicken; stir fry 3 to 4 minutes or til no longer pink.

    Remove and repeat with remaining chicken. Return all chicken, vegetables, and bamboo shoots to wok or skillet; push from center of wok.

    Stir broth, cornstarch and black pepper into reserved marinade; add to wok.

    Cook and stir till slightly thickened; toss gently to coat chicken mixture.

    Serve over Rice.




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