Try this Chicken Stirfry recipe, or contribute your own. "Celery" and "Corn" are two of the tags cooks chose for Chicken Stirfry.
"Stirfry can be so creative and flexible. You can put almost anything in it. I'll bet the Chinese name for this dish translates to, "leftovers over rice". "- promfh
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|375 gChicken breast; skinless,; 5cm (2inch) strips, ; (12oz)|
|8 Salad onions; cut into 5cm, (2inch) diagonals|
|4 tbSoy sauce|
|1 tbLemon juice|
|For the stirfry|
|2 tsBrown sugar|
|175 gBean sprouts; (6 oz)|
|1 Red pepper; deseeded and cut; into 5cm (2inch), sticks|
|2 tsolive oil|
|2 Stalkscelery; cut into 5cm, (2inch) sticks|
|2 Carrots; peeled and cut into; 5cm (2inch) sticks|
Chicken Stirfry Preparation
1. Mix together the ingredients for the marinade. 2. Add the chicken strips, cover and refrigerate for 30 minutes. 3. Heat the oil in a wok or large pan and cook the carrots for 2 minutes. 4. Add the chicken strips, marinade, red pepper,salad onions and bean sprouts and cook for 7 minutes. 5. Serve hot. Notes: This can be served on a bed of medium noodles. NOTES : A spicy stir fry, low in fat and easy to prepare.
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