Chicken and Pepper Stirfry
By
Marian Arbour
@yfcsc
1
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 vote5
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
1 cmilk
-
3 Tbspcornstarch
-
1/3 csoy sauce, low sodium
-
3 Tbspliquid honey
-
1 Tbspbutter
-
1 lbboneless, skinless chicken breasts cut in thin strips
-
1 csliced button mushrooms
-
3 clovegarlic, minced
-
1each red, yellow and green sweet pepper cut in thin strips
-
3green onions sliced
-
3 Tbspplum sauce
-
1 Tbspgrated fresh ginger root
How to Make Chicken and Pepper Stirfry
- 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.
- 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.
- 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.
