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Chicken Vegetable Stir Fry is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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2 tablespoons sunflower oil
3/4 lb. Chicken breasts, cut into 1/2 inch pieces
2 carrots, cut into matchstick pieces
1 yellow pepper, cored, seeded and sliced
4 scallions, sliced
15 oz. can baby corn cobs, drained
1 cup bean sprouts
1 teaspoon finely chopped fresh root ginger
1/3 cup chicken stock or water
2 tablespoons dry sherry
2 teaspoons soy sauce
1 teaspoon cornstarch, blended with 1 teaspoon water
Scallion curls to garnish
Heat the oil in a large frying pan or wok, add the chicken pieces and stir fry for 3 minutes over high heat. Add the vegetables and ginger and stir fry for 3 minutes. Add the stock or water, sherry, soy sauce and blended cornstarch and bring to a boil, stirring constantly. Serve immediately, garnished with scallion curls.
To make scallion curls: Trim the top and remove the white base. Shred the top, leaving 2 inches attached at the base. Place in ice water until the top curls. Serves 4 - 6.
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