Post by hadassah on Aug 26, 2008 19:55:45 GMT -5
Ingredients
The Chicken
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
The Cooking Sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons white wine
1 teaspoon fresh grated ginger
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
The Stir Fry
2 tablespoons cooking oil
2 medium green peppers, cut into 3/4-inch pieces
4 green onions, biased sliced into 3/4-inch pieces
1 cup walnut halves
2 cups cooked long-grain rice
Directions
1In a small bowl, combine the cooking sauce ingredients. Set aside.
2In a wok or large skillet, heat oil and stir fry green peppers and onions until crisp-tender.
3Remove vegetables and stir fry walnut halves until toasted golden brown. Remove.
4Add chicken to the pan and stir fry until no longer pink in center. Add the cooking sauce and heat until thickened.
5Add the previously cooked vegetables; cover and cook 1 minute. Serve over cooked rice.
The Chicken
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
The Cooking Sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons white wine
1 teaspoon fresh grated ginger
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
The Stir Fry
2 tablespoons cooking oil
2 medium green peppers, cut into 3/4-inch pieces
4 green onions, biased sliced into 3/4-inch pieces
1 cup walnut halves
2 cups cooked long-grain rice
Directions
1In a small bowl, combine the cooking sauce ingredients. Set aside.
2In a wok or large skillet, heat oil and stir fry green peppers and onions until crisp-tender.
3Remove vegetables and stir fry walnut halves until toasted golden brown. Remove.
4Add chicken to the pan and stir fry until no longer pink in center. Add the cooking sauce and heat until thickened.
5Add the previously cooked vegetables; cover and cook 1 minute. Serve over cooked rice.
