Cooking Index - Cooking Recipes & IdeasChicken And Sweet Pepper Stir-Fry Recipe - Cooking Index

Chicken And Sweet Pepper Stir-Fry

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

18 oz 511gBoneless skinless chicken breast halves
3 tablespoons 45mlSoy sauce
1 tablespoon 15mlDry sherry
  Vegetable cooking spray
1   Onion - cut in wedges (medium)
2   Green or sweet red peppers - thinly sliced (medium)
1 1/2 cups 355mlFresh mushrooms - sliced
1 tablespoon 15mlCooking oil
1 teaspoon 5mlGinger root - grated
1   Bamboo shoots - drained
1/4 cup 59mlChicken broth
1 teaspoon 5mlCornstarch

Recipe Instructions

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 med-high heat. Add onion; stir-fry 2 minutes. Add peppers; stir-fry 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 the marinade. Add oil to wok. Add gingerroot; stir fry 15 seconds. Add half the chicken; stir-fry 3 to 4 minutes or till no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.

Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Measure and refrigerate 2 cups mixture for Chinese Burritos (see other recipe). Serve remaining mixture while hot.

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