WKYT - Chef Walter - Recipes

Veggie and Chicken Stir Fry Wednesday, May 12, 2010


1/3 cup light soy sauce
1/2 cup water
2 TBSP brown sugar
2 TBSP lime juice
1 lb boneless, skinless chicken breasts, cut into thin slices
3 TBSP vegetable oil
1 1 inch piece fresh ginger, peeled and sliced thin
3 large carrots, cut diagonally into ¼ inch thick slices
1/2 lb fresh asparagus
1/2 lb fresh snow peas
¼ cup cashews
1 TBSP cornstarch
Hot cooked brown rice


Combine first 4 ingredients in a large shallow dish, blending well. Add chicken. Cover and chill at least 1 hour. Remove chicken from marinade, reserving marinade. Mix cornstarch with marinade and set aside. Heat oil in a wok or large skillet over medium-high heat for 1 to 2 minutes. Add chicken and ginger. Stir-fry 3 to 4 minutes or until chicken loses all color. Add carrots; stir-fry 1 minute. Add asparagus and snow peas and stir fry for 1 to 2 more minutes or until chicken is done and vegetables are tender-crisp. Stir in marinade and cook until it boils and thickens. Stir in cashews. Serve over rice.


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