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Chicken Stir-Fry With Vegetables |
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Serves: 6 Print this Recipe1 chicken breast large whole, skinned and boned 1 egg white 1/2 teaspoon salt 3 teaspoons cornstarch 8 ounces bean sprouts fresh, rinsed 2 ribs celery thinly sliced 2 tomatoes small, cut in wedges 1 red bell pepper or green pepper, quartered and cut in 1/2 -inc 1/2 cup water chestnuts sliced 6 green onions sliced in 1/2 -inch pieces 1/4 cup tamari sauce 2 tablespoons sherry 2 tablespoons safflower oil Salt and freshly ground pepper to taste Slice chicken breast diagonally into 1/4 -inch slices. In a small bowl blend egg white, salt, and 2 teaspoons cornstarch. Add chicken slices and cover with mixture; set aside. Drain bean sprouts well. Combine celery, tomato wedges, and red or green pepper; set aside. Place water chestnuts and green onions in a small bowl; add Tamari sauce, remaining 1 teaspoon cornstarch, and dry sherry. Heat 1 tablespoon oil over highest heat in a nonstick or heavy skillet. Add chicken and stir-fry until it loses its pink color, stirring constantly. Remove and set aside. Add 1 tablespoon oil to skillet; add bean sprouts, celery, tomatoes, and red or green pepper; stir-fry for 3 to 4 minutes or until crisp-tender. Add water chestnuts and onions with Tamari mixture. Stir-fry for an additional minute; add chicken and continue to stir-fry until heated through. Add salt and pepper to taste. Serve immediately with a bowl of steaming rice. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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