stir fry princess chicken over rice
We felt like Chinese food today normally would have ordered out, I thought why order out when I have all the ingredients. I dug out the wok and books, found a recipe called princess chicken. My daughters are the princesses so the name was perfect. I liked the sauce it was easy, added ingredients I had on hand, this tasty dish really was a hit and much better then take out.
prep time
cook time
method
Stir-Fry
yield
6 serving(s)
Ingredients
- 3 pounds boneless skinless chicken breast
- 6 - mini orange peppers
- 1 bunch scallions
- - snow peas
- 2 cups sliced mushroom
- 4 cloves minced garlic
- 2 teaspoons grated ginger
- - canola oil
- MARINATE
- 6 tablespoons soy sauce, low sodium
- 3 tablespoons cornstarch
- 9 teaspoons cabernet wine vinegar
- SAUCE
- 1 cup soy sauce, low sodium
- 1 teaspoon sesame oil
- 3 tablespoons sugar
- 2 tablespoons cabernet wine vinegar
- 1 teaspoon szechwan pepper
How To Make stir fry princess chicken over rice
-
Step 1Cube the chicken,place in a large bowl , add the marinate ingredients, cover refrigerate for 30 mins -
Step 2Slice the peppers in match sticks, dice the scallion, slice the mushrooms
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Step 3Combine the sauce ingredients and set aside.
-
Step 4Add about 2-3 tbs of canola oil to the wok, once hot add the chicken stir fry until cooked, remove the chicken from the wok and drain on a paper towel
-
Step 5Add 1 -2 tbs of canola oil to the wok add minced garlic, minced ginger, until fragrant add the veggies stir fry till crisp. Make a well in the middle of the wok add the sauce.
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Step 6Bring sauce to boil add chicken back to wok, stir until everything is incorporated and heated through. Serve over rice
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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