Chicken and Vegetables in oyster sauce

Name: Chicken and Vegetables in oyster sauce Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 12 oz chicken breast cut into 1/2 cubes; 1T dry sherry; 1 T Kikkoman lower salt Soy sauce; 1 1/2 lbs of your favorite vegetables I use; 1 onion cut into eights; 1large bell pepper - red or yellow cut into squares 1; 2 Small Zuchinni cut on the diagonal into 1/4 slices; 8 oz mushrooms cut into quarters; 1 large carrot cut into 1/4 diagonal slices and pre cooked in boiling water for 1 minute; 1T minced garlic; 2 t Minced ginger root; 2 T thinly sliced green onions; 3 T canola oil; Sauce ingredients; 2T oyster sauce; 3T dry sherry; 1T toasted sesame oil; 1/2t sugar; 1/4 t ground black pepper; 1 T cornstarch

Minutes to Prepare: 20
Minutes to Cook: 5

Number of Servings: 4

Ingredients

12 oz chicken breast cut into 1/2" cubes1T dry sherry 1 T Kikkoman lower salt Soy sauce1 1/2 lbs of your favorite vegetables I use 1 onion cut into eights1large bell pepper - red or yellow cut into squares 1"2 Small Zuchinni cut on the diagonal into 1/4 "slices8 oz mushrooms cut into quarters1 large carrot cut into 1/4" diagonal slices and pre cooked in boiling water for 1 minute 1T minced garlic2 t Minced ginger root 2 T thinly sliced green onions3 T canola oil Sauce ingredients2T oyster sauce3T dry sherry 1T toasted sesame oil1/2t sugar1/4 t ground black pepper1 T cornstarch

Directions

place chicken in a bowl and mix in the 1 soy and dry sherry set aside.
mix sauce ingredients in a measuring cup and set aside,
heat wok over high heat drizzel in 1 T canola oil around the lower dies of the pan and swirl to evenly coat pan , scatter 1/2 of the chicken in pan and stir fry until meat is just barely cooked through , place in a bowl and set aside.
Disolve the cornstarch in water and set aside
repeat with 1/2 half of chicken and add to 1st batch in bowl
Drizzle in the last spoon of oil and add vegetables in order of cooking time , onions first followed by carrots bell peppers mushrooms and zucchini , then add in garlic and ginger stir fry until colors brighten and veges are cooked to a tender but still crisp state. Add chicken back to pan stir in sauce and toss quickly to coat .
Add in the cornstarch dissolved in water and stir another min more tossing to coat veges and allowing the cornstarch to cook . Sprinkle with Green onions and serve

Serving Size:�4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KARENCRAFTER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving