WKYT - Chef Walter - Recipes

Chicken and Vegetable Stir Fry Monday, April 12, 2010

Ingredients

2 TBSP cooking oil
1 yellow pepper, cut into 1 inch chunks
1 large carrot, sliced diagonally
1 onion, peeled and cut into 6 wedges
1 small zucchini, sliced diagonally
1 small yellow squash, sliced diagonally
1 clove garlic.minced
3 boneless and skinless chicken breast, cut into chunks
¼ cup soy sauce
1 TBSP sugar (or Splenda)
¼ cup water
2 TBSP cornstarch
salt and pepper to taste

Directions

Mix soy sauce, sugar, water and cornstarch. In a wok or large iron skillet over high heat, heat 1 TBSP of the oil until it is hot. Add onion, carrot, zucchini, and yellow squash. Cook, stirring constantly, until all are tender/crisp. This will take about 5 minutes. Add yellow pepper and stir a couple of minutes. Stir in garlic. Remove vegetables to a plate or bowl and keep warm. Wipe out wok and add remaining oil. Add chicken and cook hot until the chicken has lost all color. This will take only a couple of minutes. Stir vegetables back into chicken and add the soy sauce mixture. Stir constantly until this mixture boils, thickens and coats the chicken and vegetables. Sprinkle lightly with salt and pepper and serve at once with rice.

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