Steve's Chicken Stir-Fry
A crunchy chicken stir-fry"Bell pepper is an american name for sweet pepper that comes in red, green, yellow, orange (and in some areas purple) colors. The time for sauteing the bite-size chicken pieces will vary based on the amount of heat your stove can generate, but what you want is a golden brown color that is actually a bit crunchy." - stevemur
Yield: 4 Ready in 25 minutes
107 people trying soon
Verified by stevemur
|2 wholeboneless, skinless chicken breast|
|2 cupsRice; cooked|
|2 tablespoonSesame seeds|
|1 wholeRed bell pepper; cut into 1/2 inch diamond shapes|
|1 wholeYellow bell pepper; cut into 1/2 inch diamonds|
|1 bunchSnow peas|
|1 cupBean sprouts|
|4 tablespoonSoy sauce|
|3 tablespoonVegetable oil|
|1 largeCarrot; sliced into 1/4" discs|
|1 tablespoonLemon Juice; fresh|
Steve's Chicken Stir-Fry Preparation
Slice chicken breasts across the grain, and into cubes. Coat thoroughly with corn starch.
Saute chicken breasts over high heat in a wok until crunchy, about 6 minutes. Remove from pan.
Saute vegetables, beginning with bell peppers, onion, carrots. Add all vegetables except for bean sprouts. Add lemon juice and soy sauce. Steam the bean sprouts.
To serve, place vegetables over steamed rice, then chicken. Add steamed bean sprouts on top and sesame seeds.
Quick, somewhat "Americanized" version of chicken stir-fry.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?