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INGREDIENTS

Sauce
1/4 cup Sherry (Cooking Sherry can be substituted for regular Sherry)
1/4 cup low salt soy sauce
1 tbsp rice vinegar
3 tbsp brown sugar
1 tsp (scant) ground ginger
1 tbsp (generous) corn starch
1/2 cup water

Stir Fry
3 tbsp canola or peanut oil
1 large clove garlic, minced
2 small chicken breasts,skinned, boned and cut in strips
1 small head of broccoli, cut into florets
1/2 head of cauliflower, cut into florets
1 sweet red pepper, diced or cut into strips
1 medium onion, cut into chunks
1/2 lb mushrooms, sliced thickly
1 small carrot, sliced diagonally


COOKING INSTRUCTIONS

  1. Mix together sauce ingredients and set aside.
  2. Heat oil in wok or heavy skillet. Add garlic and chicken. Cook, stirring over high heat for 3 to 5 minutes. Remove chicken and keep warm. (You can place in oven on low heat.)
  3. Reheat oil if necessary. Add vegetables and stir fry for another 3 to 5 minutes.
  4. Restir sauce ingredients and add to vegetables, mixing well. Cover and cook for about another 3 to 5 minutes, stirring occasionally. Add chicken, stirring to mix well. Reheat chicken and thicken sauce for another 3 minutes.
  5. Serve over rice.


NOTES

Serves 5 to 6

For vegetarians, substitute firm tofu cubes for the chicken breast.

The amount of vegetables should measure about 8 to 10 cups.

The amount of chicken breast can be cut down to one to economize as this is a very flavourful recipe and so doesn’t require a lot of meat in it.




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