Chicken And Vegetable Stir Fry Recipe

• 2 tbsp. soy sauce
• 1 tbsp. dry sherry
• 2 teaspoon cornstarch
• 1 pound boneless and skinless chicken breasts, cut into 1/2 inch thick strips
• 1/4 c. peanut oil, divided
• 2 1/2 c. fresh broccoli florets
• 8 ounce. can sliced water chestnuts, liquid removed
• 4 med. carrots, thinly sliced
• 1/2 med. green pepper, seeded and sliced
• 2 med. sweet red peppers, seeded and sliced
• 1/2 pound fresh mushrooms, sliced (optional)
• 1/4 c. warm water
• Warm cooked rice or possibly 5 ounce. can chow mein noodles

1. Combine first 3 ingredients in a medium mixing bowl; add in chicken, tossing lightly to coat.
2. Cover and marinate in refrigerator 20 min.
3. Place 2 Tbsp.
4. oil in a preheated wok or possibly electric skillet, coating sides; heat at high (375 degrees) for 2 min.
5. Add in vegetables; stir-fry 2-3 min.
6. Remove vegetables from wok, set aside, and keep hot.
7. Drain chicken, reserving marinade.
8. Place remaining 2 tabalespoons oil in wok; add in chicken, stir-frying for 2 min.
9. Stir in reserved marinade, vegetables and water.
10. Cover and cook over low heat (225 degrees) for 2 min or possibly till thickened.
11. Serve over rice.
12. Makes 4 servings.

soy sauce, sherry, cornstarch, chicken breasts, peanut oil, fresh broccoli florets, water chestnuts, carrots, green pepper, sweet red peppers, mushrooms, warm water, rice

Taken from cookeatshare.com/recipes/chicken-and-vegetable-stir-fry-39811 (may not work)