francisco stir fry
This is an old stir-fry recipe and is loaded with veggies and chicken! I've added mushrooms as well to this and loved it. Feel free to sub other veggies....I often sub the white portions of bok choy for the celery.
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prep time
30 Min
cook time
20 Min
method
Stir-Fry
yield
6 serving(s)
Ingredients
- 3/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2 tablespoons soy salt
- 2 tablespoons dry sherry
- 2 teaspoons gingerroot, ;minced
- 8 chicken breast halves, skinned and boned
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, crushed
- 1 cup celery, thinly sliced
- 1/2 cup zucchini, thinly sliced
- 1/2 cup small broccoli florets
- 1/2 cup red or green bell pepper strips
- 3 green onions, cut into 2 inch slices
- 8 pinches sliced water chestnuts or bamboo shoots, drained
- 6 ounces package snow pea pods
- cherry tomatos, for garnish if desired
How To Make francisco stir fry
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Step 1Combine the first 7 ingredients in a bowl and mix well. Set aside.
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Step 2Cut the chicken lengthwise into 1 inch strips. Pour 2 tablespoons oil around the top of a preheated wok or large skillet. Make sure it reaches medium high heat for 2 minutes and then add the chicken and garlic and cook for 4 minutes. Remove from the wok/skillet and set aside.
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Step 3Pour the remaining 1 tablespoon oil into the wok/large skillet. Add the celery and the next 5 ingredients and stir fry 3 minutes. Add the reserved chicken broth mixture, chicken and garlic, and snow peas. Cook, stirring constantly, until the mixture is thickened. Garnish with halve cherry tomatoes if desired.
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