Home Cooks > Recipes > Stir-Fried Chicken with Fresh Vegetables

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Ingredients

(Yield: 6 servings)

1-1/2 pounds boneless, skinless chicken breasts


Marinade:
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 Kikkoman Sesame Oil

Instructions

  1. Cut chicken into 1/2-inch pieces. Stir chicken in marinade until evenly coated; let stand 30 minutes.
  2. Meanwhile, combine sauce ingredients.
  3. Heat 3 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
  4. 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.
  5. Increase heat to high. Add baby corn and sauce mixture; cook, stirring, until sauce boils and thickens slightly. Stir in chicken and sesame oil.

Adapted from "A Spoonful of Ginger" by Nina Simonds.

Click Here to learn more about Featured Chef, Nina Simonds.

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