Chicken and Pepper Stirfry

Chicken And Pepper Stirfry

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Marian Arbour

By
@yfcsc

I have this type of stir fry for dinner at least 3 or 4 times a month and that way I get my vegetables and enjoy the meal.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1 c
    milk
  • 3 Tbsp
    cornstarch
  • 1/3 c
    soy sauce, low sodium
  • 3 Tbsp
    liquid honey
  • 1 Tbsp
    butter
  • 1 lb
    boneless, skinless chicken breasts cut in thin strips
  • 1 c
    sliced button mushrooms
  • 3 clove
    garlic, minced
  • 1
    each red, yellow and green sweet pepper cut in thin strips
  • 3
    green onions sliced
  • 3 Tbsp
    plum sauce
  • 1 Tbsp
    grated fresh ginger root

How to Make Chicken and Pepper Stirfry

Step-by-Step

  1. In a bowl whisk together the milk with the cornstarch to make a smooth paste,,whisk remaining milk, soy sauce and honey and set aside.
  2. Heat a wok or large skillet over high heat, add the butter add chicken and garlic and stir fry for 5 minutes or until browned,,transfer to a bowl.
  3. Add a little butter to wok and then peppers, mushrooms and green onions and fry for 5 minutes add milk mixture and cook for 5 minutes until sauce thickens and chicken is no longer pink. stir in plum sauce and ginger...serve with rice or noodles.

Printable Recipe Card

About Chicken and Pepper Stirfry

Course/Dish: Chicken Other Main Dishes
Main Ingredient: Chicken
Regional Style: Canadian



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