Tonight I busted out a cookbook and decided to make a Garlic Chicken Stir-Fry. I don’t know about you but I am a sucker for a good stir-fry. And it is a plus when you can make a simple almost no fuss meal! The hardest part of this entire meal was chopping the vegetables!
The recipe came from the Better Homes and Gardens New Cookbook Bridal Edition. I did make a few changes to the recipe but not many. The changes I made will be in italics.
Garlic Chicken Stir-Fry (makes 4 servings)
12 ounces skinless, boneless chicken breast halves or chicken tenders
1 cup water
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
3 tablespoons canola oil
10 green onions, bias-sliced into 1-inch pieces
1 cup thinly sliced fresh mushrooms
1 cup fresh broccoli, cut into little florets
1/2 cup red bell pepper, cut into bite-size pieces
1/2 cup green bell pepper, cut into bite-size pieces
12 cloves garlic, peeled and finely chopped
1/2 cup sliced water chestnuts
2 cups hot cooked white, jasmine, or basmati rice
Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade;set aside.
Pour oil into a wok or large skillet. Heat over medium-high heat Add green onions, mushrooms, broccoli, peppers, and garlic to wok; cook and stir for 3 to 5 minutes or until tender. Remove vegetables from wok.
Add chicken to wok; cook and stir for 3 to 5 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Push chicken to center of wok. Return vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice.