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Chicken stir-fry feast
Nb persons: 4
| 1 c. | raw Uncle Ben's original converted brand rice |
| 1 lb. | chicken breasts, boneless, skinless |
| 3 tbsp. | cornstarch, divided |
| 3 tbsp. | soy sauce, divided |
| 3 tbsp. | dry sherry, divided |
| 1 lg. clove | garlic, minced |
| 4 tbsp. | peanut oil or safflower oil, divided |
| 1 lg. | carrot, julienned |
| 1 lg. | green or red bell pepper, cut into strips |
| 1 lg. | onion, sliced |
| 1/4 lb. | fresh mushrooms, sliced |
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes. Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve over rice. Makes 4 servings.
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