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August 8, 2011
Chinese Chicken with Vegetables
Chicken On The Stove Top
Prep time:
10 minutesCooking time:
30 minutes“Green onions come in batches of six or eight. Keep the remaining onions from drying out by storing them in a self- sealing plastic bag with a damp paper towel. Chop them as needed.”
Ingredients
Serves 6
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- 1/2 cup vinegar
- 2 tablespoons soy sauce
- 1/2 cup water
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breasts (4 ounces each)
- 2 green bell peppers, cut into strips
- 2 carrots, thinly sliced
- 3 green onions, sliced
Directions
1
Combine brown sugar, cornstarch and ginger in a medium bowl; mix well. Stir in vinegar, soy sauce and water. Cut chicken into bite-size pieces.
2
Heat oil in a large skillet over high heat. Add chicken; stir-fry for 8 minutes or until chicken is cooked through. Add peppers, carrots and green onions; stir-fry until crisp, about 2 minutes.
3
Add brown sugar mixture to skillet; stir. Cover; reduce heat. Cook, basting occasionally, until sauce is thickened, about 20 minutes. Spoon chicken and vegetables onto a serving platter.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Before cutting the chicken, place in the freezer briefly. This will make slicing the raw chicken much easier.
Great Pairings
Baked Mini Egg Rolls
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