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Reged: 09/17/03
Posts: 205
Chicken Stir Fry - Forgot.......added a can of mushrooms, but not the juice
      11/07/03 11:42 PM

Chicken Stir Fry

1/2 c lo fat chicken broth
1/4 c dry sherry (didn't have sherry so just used white wine)
1/2 t. sugar
1 T Corn starch
2 T canola oil
1 t. minced fresh ginger (didn't have fresh ginger so used abt 1 - 1 1/2 t. of the spice. I would add more, probably dbl or at least 2 t.)
2 cloves garlic, minced
1 can mushrooms
1 lb. boneless, skinless chicken breasts, cut into strips
1/4 c lo fat chicken broth
16 oz. fresh or frozen pea pods (I used fresh and only 1/2 lb. and there were plenty in it) for our taste.

Combine 1/2 c chicken broth, sherry, sugar and corn starch in a small bowl. Whisk until smooth, set aside. In a Wok ( I used a Wok) or large skillet, heat oil over high heat. Add ginger and garlic and stir fry 30 secs. Add chicken and stir fry for 3 mins. or till cooked through. Remove from wok. Add 1/4 cup chicken broth to wok. Pour in pea pods. Cook over medium heat 3 - 4 mins, till heated but still crunchy (I cooked them a bit longer as Heather said to have them well cooked.....softish). Stir in cooked chicken and sauce mixture & mushrooms. Stir fry over med-hi heat till sauce boils. Continue cooking and stirring until sauce thickens, abt. 1 - 2 mins.

Serve over rice. We used soy sauce on it.

It wasn't as sweet as I'd like it so used some duck sauce on the side. Next time I'll double the sugar. I think fresh ginger would be much..... better or increase as I mentioned above. I would also add more garlic. I used the minced garlic fr. a jar, used abt 1 t. but would increase to 2 next time. You could also put baby carrots in if wanted, but I'd par-boil them 1st. Maybe a bit of onion too. Whatever suits your fancy (I mean tummy, of course).

It was very good.....but I thought it would be better if changed as per above. Like a stir fry you would get in a restaurant. I think they use mixes as far as the veggies at least. I'd definitely make it again!

Makes 4 servings

I'm going to ask abt. Chinese Plum Sauce and Hoisin Sauce. I'm not really familiar w/the plum sauce but the Hoisin adds flavor to anything and I would probably add a bit of that next time.

Chicken might be good baked basted with a thinned Hoisin sauce too! Gotta try that one.

Hoisin looks like it's safe: made of sugar, soybean, plum, salt, garlic, sesame seeds, rice vinegar, cornstarch , chili pepper, spice, in that order. Looks like all safe ingreds. to me.

Note: This is a tasty sauce. Adds taste to anything especially Chinese type food. I bought it at a Chinese food store I think, but am sure the supermarkets would have it.

Adapted from Tops Corn Starch Box


Edited by marnie (11/09/03 05:58 PM)

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Subject Posted by Posted on
* Chicken Stir Fry - Forgot.......added a can of mushrooms, but not the juice marnie 11/07/03 11:42 PM
. * Re: Chicken Stir Fry Kree   11/08/03 01:23 PM
. * For Kree: Re: Chicken Stir Fry marnie   11/09/03 05:54 PM
. * Thanks Mags and Marnie! Kree   11/10/03 07:32 AM
. * Re: Chicken Stir Fry - Hoisin Sauce *Melissa*   11/09/03 08:21 AM

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