A delicious (and pretty) stir fry, perfect for a quick meal.
4 chicken breast halves, skinless and boneless
1 tablespoon cornstarch
2 tablespoons light soy sauce
2 tablespoons dry white wine
3 tablespoons olive oil
1/2 teaspoon red pepper flakes (optional)
salt and freshly ground pepper to taste
2 large red bell peppers
1/4 pound snow peas, trimmed and washed
1/2 cup sliced water chestnuts or bamboo shoots
1/4 cup coarsely chopped red onions
1 tablespoon sesame seeds
1 tablespoon finely chopped garlic
1 tablespoon grated fresh ginger
3/4 cup fresh or canned chicken broth
4 tablespoons coarsely chopped fresh cilantro
Using a sharp knife, cut the chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick. Core and seed the red peppers and cut into 1/2 inch cubes.
In a small mixing bowl, combine the cornstarch, soy sauce and white wine, blend well and set aside.
In a wok or a large non-stick skillet, add the oil over high heat. Add the chicken, pepper flakes and salt and pepper. Cook and stir for about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
Add the red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring for about 1 minute or until crisp and tender.
Add the garlic and the ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook, stirring and tossing for 1 more minute.
Add the cornstarch mixture, cook and stir for 15 seconds. Sprinkle with cilantro and serve immediately.
julie12
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reviews & comments
February 26, 2012
A stir-fry is often my go to meal on a busy day. This recipe was full of flavor with the variety of vegetables and fresh ingredients.