Chicken and Pepper Stirfry

Name: Chicken and Pepper Stirfry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Canadian
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

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By Marian Arbour
@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 vote5

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

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.

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