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Recipe
Stir-Fried Chicken with Fresh Vegetables
Ingredients (Yield: 6 servings)
1-1/2 pounds boneless, skinless chicken breastsMarinade:
3 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
1 tablespoon dry sherry or rice wine
Sauce:
3/4 cup regular-strength chicken broth
1 tablespoon cornstarch
3 tablespoons Kikkoman Soy Sauce
2 tablespoons dry sherry or rice wine
6 tablespoons vegetable oil, divided
1/4 cup minced green onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
1 pound fresh mushrooms, quartered
1/2 pound fresh snow peas, trimmed and cut in half
1 can (15-oz.) baby corn, drained and cut in half
1-1/2 teaspoons Oriental sesame oil
Instructions
- Cut chicken into 1/2-inch pieces. Stir chicken in marinade until evenly coated; let stand 30 minutes.
- Meanwhile, combine sauce ingredients.
- Heat 3 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
- Reduce heat to medium-high. Heat remaining 3 Tbsp. oil in same pan; add green onions, garlic and ginger and stir-fry 10 seconds. Add mushrooms and snow peas; stir-fry 3 minutes.
- Increase heat to high. Add baby corn and sauce mixture; cook, stirring, until sauce boils and thickens slightly. Stir in chicken and sesame oil.
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