Chicken Stir-Fry Prep: 5 minutes Cook: 10 minutes Ingredients: 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) Directions: 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) |
Chicken Stir Fry (TNT)
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