General Joy's Chicken
- Number of Servings: 4
Ingredients
Chicken:12 oz chicken breats, boneless & skinlessground black pepper1 tablespoon soy sauce1 egg4T Cornstarch2 t canola oilVeggies:32 oz frozen mixed stir fry veggies (you can, of course make your own mix of fresh and/or frozen veggies. If you are suign separte veggies, you will want to stir fry in batches to keep make the times more appropriate. The mixed veggies do well for a quick dinner.)3 scallions1 serrano chile (to taste, seed the chile for a milder dish or use less)2T canola oilSauce:2 tablespoons dark soy sauce1 tablespoon rice vinegar2 teaspoons dry sherry1 tablespoon granulated sugar3 tablespoons chicken broth1 tablespoon minced ginger 3 cloves minced garlic2 teaspoons cornstarch
1. Pat the chicken dry. Cut into 1-inch cubes. Sprinle with pepper to taste. Whisk together the egg and soy sauce. Add to the chicken. Coat chicken with cornstarch.
2. Combine the sauce ingredients in a bowl.
3. Thinly slice the green onions and pepper.
4. Heat 2 tsp oil in a 12" skillet until smoking. Place the chicken in so that no pieces are touching. Allow to brown without moving. Flip. Allow to brown. Toss chicken until cooked through.
5. Heat 2 tablespoons oil. When the oil is hot, add the veggies. Stir-fry until nicely browned and tnedercrip. Make a hole. Add sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
6. Add the chicken back into the skillet. Mix
7. Make a hole. Give the sauce a quick restir and add into the middle of the wok. Stir for 1 - 2 minutes to thicken.
8. Mix the sauce with the chicken and veggies. Serve with brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JOYELYSE.
2. Combine the sauce ingredients in a bowl.
3. Thinly slice the green onions and pepper.
4. Heat 2 tsp oil in a 12" skillet until smoking. Place the chicken in so that no pieces are touching. Allow to brown without moving. Flip. Allow to brown. Toss chicken until cooked through.
5. Heat 2 tablespoons oil. When the oil is hot, add the veggies. Stir-fry until nicely browned and tnedercrip. Make a hole. Add sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
6. Add the chicken back into the skillet. Mix
7. Make a hole. Give the sauce a quick restir and add into the middle of the wok. Stir for 1 - 2 minutes to thicken.
8. Mix the sauce with the chicken and veggies. Serve with brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JOYELYSE.
Nutritional Info Amount Per Serving
- Calories: 371.2
- Total Fat: 13.0 g
- Cholesterol: 102.7 mg
- Sodium: 846.1 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.6 g
- Protein: 47.4 g
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