Saturday, October 15, 2005

Szechwan-Style Chicken

1 pound boneless chicken breast halves
1/3 cup terriyaki sauce
3 tablespoons Szechwan spicky stir fry
2 teaspoons cornstarch
1 tablespoon cooking oil
1 large onion, chopped
3 cups bok choy
1 cup broccoli flowerets
1 medium red sweet peppers, cut into strips
2 cups fresh pea pods, strings removed or one 6 ounce package frozen pea pods, thawed
1 14 ounce can whole baby sweet corn, drained and halved
1 7 ounce jar whole straw mushrooms, drained
3 cups hot cooked rice noodles or rice

Rinse chicken and pat dry. For sauce, in a small bowl and stir together teriyaki sauce, stir fry sauce and cornstarch. Set aside.

Pour oil into wok. Heat wok over medium heat. Stir fry onions add bok choy, broccoli and peppers and stir fry for one minute. Add peas stir fry for 1 to 2 minutes more. or until vegetabes are crisp-tender. Remove vegetables from wok.

Add half of the chicken to the wok. Stir fry for 2 to 3 minutes or until no pink remains. Remove chicken from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from the center of the wok.

Stir sauce. Add sauce to the center of wok. Cook and stir fry until all thicken and bubbly. Return cooked vegetable to the wok. Add corn, mushrooms and stir about 1 minutes or until heat through and coated with sauce. Serve over hot cook ed noodles or rice.

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