Prep: 5 minutes
Cook: 10 minutes
1 TBSP dark sesame oil
1-1/4 lb. boneless, skinless chicken breast halves, cut into thin strips
1 TBSP vegetable oil
1/2 lb. mushrooms, sliced
1 bunch green onions or scallions, trimmed and cut into 1-inch pieces
2 cups preshredded carrots (or shred your own)
1 cup of bottled stir-fry sauce
2/3 cup dry-roasted salted cashews
6 cups cooked instant rice ( I did not use instant rice, I used Jasmine rice)
1. Heat sesame oil in large nonstick skillet over high heat (or you can use a wok if you have one). Add chicken; stir fry for 3 minutes. Remove.
2. Return skillet to heat; add vegetable oil; heat. Add mushrooms, green onions and carrots; stir fry for 5 minutes. Add stir fry sauce and chicken to skillet; stir fry until chicken is cooked through, 1 to 2 minutes. Top with cashews and serve over rice.
Makes 6 servings.
Recipe Source: AbakersDelight Yahoogroup (Vicky Hunt)
Number of posts : 12574
Age : 71
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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