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 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
- 1In a bowl whisk together the milk with the cornstarch to make a smooth paste,,whisk remaining milk, soy sauce and honey and set aside.
- 2Heat 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.
- 3Add 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.
