|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|
|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|
- Mix together sauce ingredients and set aside.
- 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.)
- Reheat oil if necessary. Add vegetables and stir fry for another 3 to 5 minutes.
- 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.
- Serve over rice.
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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