Chicken Stir Fry

"An excellent stir-fry."
 
Download
photo by ChefLee photo by ChefLee
photo by ChefLee
photo by NoraMarie photo by NoraMarie
Ready In:
30mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
  • Remove chicken and keep warm.
  • Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
  • In small bowl, mix broth, cornstarch, soy sauce, and ginger.
  • Add to skillet; cook and stir till thickened and bubbly.
  • Return chicken to skillet with peapods; stir until heated through.
  • Serve over rice and top with cashews.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Another masterpiece by Inez! I didn't have chicken...I used pork leftovers--and the taste was wonderful. Thanks for a great recipe!
     
  2. I really liked the simplicity of this recipe, also I like that you can use whatever veggies you have on hand. I added hot pepper flakes to kick it up a little.
     
  3. Very good tasting stir fry but like others suggested I doubled the sauce. The recipe can adjusts to a variety of vegetables but I love sugar snap peas in mine. We just have nuts on hand to sprinkle on after making serving since some of my kids have allergies. I usually use peanuts because we always seem to have them on hand. Thanks for a great stir fry recipe.
     
  4. I thought this was a little bland. Should have read the other reviews to double the sauce...or at least the soy sauce. Overall good, just needed more flavor.
     
  5. Thanks for the great recipe! My family loved it. My kids don't like peppers and mushrooms and yet they ate them in this recipe. Will definetly make this often.
     
Advertisement

Tweaks

  1. Thank you, Miss Nezz for posting this wonderful recipe. It was so very, very good. I used the grated ginger in the jar --- and I should have added more. I didn't have my thinking cap on when I decided not to use the ground ginger (knowing I should have bumped the amount I was using up). Nevertheless, it was still awesome. Instead of plain cooking oil, I used some sesame oil. I didn't use the carrot, but instead had some beautiful asparagus on hand. I also sliced the onion instead of chopping it. I know it will even be better the next time I make it -- due to adjuting the ginger -- and I think I'll also increase the soy sauce just a little. I added some minced garlic and will continue with that the next time I make this. It's such a fresh, healthy dish. Your directions were great (and I so appreciate that). This makes a marvelous meal.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes