Gail's Chicken Stir-Fry Recipe - Cooking Index
Gail's Chicken Stir-Fry Recipe - Cooking Index
| 1 | Breast of chicken - bite ¥ | |
| 1/4 cup | 59ml | Soy sauce |
| 1 teaspoon | 5ml | Oil |
| 1 teaspoon | 5ml | Ginger powder |
| Minced garlic | ||
| Oil | ||
| 1 | Onion | |
| 2 | Carrots - peeled /sliced | |
| 1 | Snow peas | |
| 1 | Green pepper - chopped | |
| 1 | Sliced water chestnuts | |
| Garlic - minced | ||
| 1 cup | 237ml | Chicken stock or bouillon |
| 1 tablespoon | 15ml | Corn starch |
| Chopped |
Marinate the chicken in next 4 ingredients. In wok or iron skillet, heat oil and cook onion. Add chicken, cook until browned, add carrots after a few minutes add 3/4 cup chicken stock.
When carrots and chicken are done add snow peas, pepper and water chestnuts. Add 1/4 cup remaining chicken stock mixed with 1 tbs corn starch. Cook until thick, serve over Chinese noodles or rice.
Recipe By : GEPlatts
Source:
Emeril Lagasse
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