Peppery Chicken Stir Fry
Serves 4. * 285 calories per serving
2 tbsp soy sauce
2 tbsp dry sherry
1 lb boneless chicken breasts, cut in strips
2 tbsp vegetable oil
6 green onions, thinly sliced
2 garlic cloves, crushed
1 tbsp chopped fresh ginger root
2 green or red sweet peppers, sliced
1-1/2 cups snow peas
1 tsp cornstarch
1/2 cup chicken stock or water
1/4 to 1/2 tsp dried red pepper flakes
Combine soy sauce and sherry; pour over chicken; toss to coat. Cover, marinate in fridge for 1 hour.
Heat wok or heavy skillet to medium-high heat. Add half of oil, then chicken and marinade; stir-fry 4 minutes or until chicken is opaque. Remove and set aside.
Add remaining oil to wok; add onions, garlic and ginger root; stir fry 2 minutes.
Add vegetables; stir fry 2 minutes.
Mix cornstarch, stock and pepper flakes.
Return chicken to wok; add stock mixture; bring to a boil.
Simmer until sauce thickens, about 1 or 2 minutes.
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