1 lb.boneless chicken breast
1 green pepper, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
2-3 green onion, sliced (including stems)
1/2 c. and 2 Tbsp. peanut oil
Marinade:
4 tsp. sugar
2 tsp. cornstarch
2 Tbsp soy sauce
1/4 c. oil
Sauce:
4 tsp. sugar
2 tsp.cornstarch
1 tsp. worcestershire sauce
2 tsp. soy sauce
2 Tbsp catsup
Cut chicken into thin strips. Combine marinade ingredients and pour over chicken; mix well.
marinate for 30 minutes. Drain. Heat 1/2 cup peanut oil in wok. Stir fry chicken for 2 minutes or until done. Remove chicken and drain oil from wok. Heat 2 Tbsp oil and cook onion until fragrant. Add other vegetables, one at a time, stirring after each addition. Cook until tender. Mix sauce ingredients . Add chicken and sauce, stir quickly until mixed. Remove to platter to serve. Can be served over rice, but, I like to use raman noodles (drained & without the packet). ***I usually double the recipe because it seems like there is never enough!!
1 green pepper, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
2-3 green onion, sliced (including stems)
1/2 c. and 2 Tbsp. peanut oil
Marinade:
4 tsp. sugar
2 tsp. cornstarch
2 Tbsp soy sauce
1/4 c. oil
Sauce:
4 tsp. sugar
2 tsp.cornstarch
1 tsp. worcestershire sauce
2 tsp. soy sauce
2 Tbsp catsup
Cut chicken into thin strips. Combine marinade ingredients and pour over chicken; mix well.
marinate for 30 minutes. Drain. Heat 1/2 cup peanut oil in wok. Stir fry chicken for 2 minutes or until done. Remove chicken and drain oil from wok. Heat 2 Tbsp oil and cook onion until fragrant. Add other vegetables, one at a time, stirring after each addition. Cook until tender. Mix sauce ingredients . Add chicken and sauce, stir quickly until mixed. Remove to platter to serve. Can be served over rice, but, I like to use raman noodles (drained & without the packet). ***I usually double the recipe because it seems like there is never enough!!
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