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Chicken Stir-Fry recipe
Posted by lolla on Thursday, 15 July 2010 in Around the House | ∞
As usual I was stumped for supper. I knew I had chicken 'goulash' in the fridge, but the last time I tried to throw togethr some stir-fry it wasd not really the highlight of the family's week. So online I went and found the following, obviously with some tweaking from your's truly.
http://www.cooks.com/rec/view/0,1639,145182-236193,00.html
3 tbsp. Kikkoman Soy Sauce I just guestimated the amount, probably usd only about 2tbsp, had Thick Soy Sauce so that's what I used.
2 tbsp. dry sherry again guessed roughly, used OBS.
1 tbsp. cornstarch closest I had was cornflour, worked ok so no problems.
2 cloves garlic, minced guessed roughly the amount of pre-minced shop-bought garlic.
2 tbsp. Bertolli Extra Light Olive Oil
2 whole boneless skinless chicken breasts, thinly sliced the pre-bought was just over 500g
1/2 lb. broccoli, cut into bite-size pieces the veggies were also pre-bought stir-fry julienne cut mix
1 sm. onion, thinly sliced
1 carrot, pared and thinly sliced
2 tbsp. dry sherry again guessed roughly, used OBS.
1 tbsp. cornstarch closest I had was cornflour, worked ok so no problems.
2 cloves garlic, minced guessed roughly the amount of pre-minced shop-bought garlic.
2 tbsp. Bertolli Extra Light Olive Oil
2 whole boneless skinless chicken breasts, thinly sliced the pre-bought was just over 500g
1/2 lb. broccoli, cut into bite-size pieces the veggies were also pre-bought stir-fry julienne cut mix
1 sm. onion, thinly sliced
1 carrot, pared and thinly sliced
Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside.
In wok or large skillet, stir-fry chicken in hot oil 2 minutes. Add vegetables; stir-fry 4 minutes. Add soy sauce mixture; cook and stir until slightly thickened. Refrigerate leftovers. Makes 4 servings.
The flavour was hardly noticeable, but it was a greater success than my own concoction. Perhaps a different soy sauce or addition of other condiment will help. Overall not too bad.