July 12, 2010
Chicken & Veggie Stir Fry
Stir-fried chicken is equally good served over rice, rice noodles, angel hair pasta or chow mein noodles.
Servings: 6
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 pound chicken tenders
- 2 tablespoons peanut oil
- 1 teaspoon minced garlic
- 1 medium onion, chopped
- 1 small zucchini, sliced
- 1 cup sliced mushrooms
- 1 cup sliced mushrooms
- 1/2 each red and yellow bell peppers, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon white wine or chicken broth
Directions
Cut chicken into strips. Heat peanut oil in a large skillet over medium-high heat.
Stir-fry chicken in hot oil for 2 minutes. Add garlic to chicken mixture. Stir-fry for 1 minute.
Add onion to chicken mixture. Stir-fry for 2 minutes.
Add the zucchini, mushrooms, red pepper and yellow pepper to chicken mixture and stir-fry for 2 minutes.
Stir in soy sauce and white wine and serve.
Secret Tip
Use leftover baked or roast chicken to make this stir fry. Pull enough meat from the bones to equal 1 pound of chicken tenders, remembering that 4 ounces of meat is about the size of a deck of playing cards.
