• BH&G 3628

    From Dave Drum@1:229/452 to All on Sat Aug 14 22:32:44 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Garlic Chicken Stir-Fry
    Categories: Poultry, Vegetables, Herbs, Rice
    Yield: 4 Servings

    12 oz Skinned, boned chicken
    1 c Water
    3 tb Soy sauce
    1 tb Rice or white wine vinegar
    1 tb Cornstarch
    2 tb Oil
    10 Green onions; bias-sliced in
    1 " pieces
    1 c Thin sliced fresh mushrooms
    12 cl Garlic; peeled, fine
    - chopped
    1/2 c Sliced water chestnuts
    2 c Hot cooked white, jasmine,
    - or basmati rice

    Cut chicken in 1/2" pieces. Place chicken in a resealable
    plastic bag set in a shallow dish. For marinade, stir
    together water, soy sauce, and vinegar. Pour over
    chicken; seal bag. Marinate in the refrigerator for 30
    minutes. Drain chicken, reserving the marinade. Stir
    cornstarch into reserved marinade; set aside.

    Pour oil into a wok or large skillet. (If necessary, add
    more oil during cooking.) Heat over medium-high heat. Add
    green onion, mushrooms, and garlic to wok; cook and stir
    for 1 to 2 minutes or until tender. Remove vegetables
    from wok.

    Add chicken to wok; cook and stir for 2 to 3 minutes or
    until no longer pink. Push chicken from center of wok.
    Stir marinade mixture; add to center of wok. Cook and
    stir until thickened and bubbly. Return cooked vegetables
    to wok. Add water chestnuts. Cook and stir about 1 minute
    more or until heated through. Serve with rice.

    GARLIC CHICKEN STIR-FRY w/CASHEWS: Prepare as above,
    except stir 1/2 teaspoon crushed red pepper into
    marinade. Stir in 1 cup cashews with water chestnuts.

    Makes 4 servings.

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

    MMMMM

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)