Basic Stir-Fried Chicken #1

Basic Stir-Fried Chicken #1 Ingredients

1 Chicken breast	1 lb Vegetables
2 sl Fresh ginger root	1 1/2 tb Oil
1 Scallion stalk	1 1/2 tb Oil
1 tb Cornstarch	1 tb Soy sauce
1 tb Sherry	1 pn Sugar
2 tb Water	1/2 c Stock
1/2 ts Salt

Instructions for Basic Stir-Fried Chicken #1

1. Skin and bone chicken; then slice thin. 2. Mince ginger root and scallion, then combine with cornstarch, sherry, water and salt. Add to chicken and toss to coat. Let stand 15 minutes, turning occasionally. 3. Meanwhile slice vegetables. 4. Heat oil. Add chicken and stir-fry until it begins to brown (2-3 minutes). Remove from pan. 5. Heat remaining oil; add vegetables and stir-fry to coat with oil (1-2 minutes). Sprinkle with soy sauce and sugar. 6. Stir in stock, and heat quickly. Then simmer, covered, until vegetables are nearly done. Return chicken; stir in to reheat and blend flavors (about 1/2 minute). Serve at once. NOTE: Any vegetable can be used (see "Cooking Instructions for Vegetables" for details on cooking time). For suggested combinations, see "Stir-Fried Chicken Vegetable Combos". VARIATIONS: 1. Dice the chicken and vegetables or cut in strips. 2. For the ingredients in step 2, substitute either of the following mixtures: a. 1 tablespoon each of cornstarch, soy sauce and sherry b. 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1 dash of pepper and 1 garlic clove, minced 3. In step 6, add with the stock 1/2 teaspoon sugar, 1/4 teaspoon salt and 2 teaspoons soy sauce. SEE "STIR-FRIED CHICKEN VEGETABLE COMBOS" FOR SUGGESTED VEGETABLE COMBINATIONS From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Breast	Cornstarch	Ginger	Salt
Scallion	Sherry	Soy Sauce	Sugar

Poultry Chicken Breast Corn Chicken Scallion Sherry Soy Sauce Ginger

for flavor and categorization

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