I love stir fry. One daughter requested my chicken stir fry for dinner last night, and the other said, “Not stir fry again! You make it twice a week!” In my defense, I always make a different one! But this one is easy, colorful, delicious, and THE TWELVE-YEAR-OLD said, “It’s really the mushrooms that make this, Mom.”
“I thought you didn’t like mushrooms?”
“I don’t. Except in here.”
Okaaaaay. Works for me. Anytime I can get someone to eat mushrooms, I consider it a victory. (I don’t trust people who don’t like mushrooms.)
Quick Chicken Stir Fry
Combine 3/4 lb. boneless, skinless chicken breasts, cut into thin strips; 1 T each cornstarch and soy sauce, 2 cloves minced garlic, and 1/2 t. minced fresh ginger root (I left this out b/c hubby doesn’t like it.) 😦
Combine 3T soy sauce, 1 T corn starch, 3/4 c. water.
Heat 1T veg. oil in wok or large skillet on med-high heat. Add chicken. Stir fry until nice and slightly browned. Remove.
Heat another 1T oil in same pan. Add 1 red bell pepper and an onion, sliced. Add 1/4 lb each sliced mushrooms and snow peas; stir fry 5 min.
Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Serve over hot cooked rice.