My mom gave me this recipe and it is so yummy! This is like take out but better (in my opinion). This is delicious on a bed of rice, so I recommend making some minute rice or whatever kind tickles your fancy. I have a really handy Rice cooker so I get Husband to throw some rice in the cooker while I get started on the stir fry. You can add more or less chicken and veggies. How you divide it out depends on the amount of servings. I would say the two chicken breasts serve about 3 big servings, 4 smaller servings.This will probably be my last post until Monday so, I hope everyone has a wonderful Easter with family and/or friends!
What You Need:
- 2 Whole Chicken breasts
- 2 Tablespoons of soy sauce
- 2 Tablespoon cooking or dry sherry
- 2 Teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sugar
- 1/8 teaspoon garlic powder
- 1 lbs medium mushrooms
- 1 sliced onion
- 3 zucchini or broccoli tops (I usually use zucchini)
- olive oil
Get The Cooking Party Started!!!
Turn up your favorite song/radio station/pandora/spotify what ever gets you shaking and making! ***Look for a music suggestion at the bottom!
About 30 minutes before serving, start cooking the rice as label directs and keep warm
Meanwhile, cut each chicken breast lengthwise in half, then with knife held in slanting position almost parallel to cutting surface, cut across the width of each half into 1/8 inch this slices. (I just kinda cut them into whatever size I like my chicken pieces to be).
In medium bowl mix Chicken, cornstarch, soy sauce, cooking sherry, ginger, sugar, garlic powder, and set aside.
Thinly slice mushrooms, onion, and zucchini (or cut broccoli tops).
In 12 inch skillet or Wok heat up 1/4 cup of olive oil over medium-high heat.
cook vegetables stirring quickly and frequently until tender. After they are tender move vegetables mixture into a bowl and set aside.
In same skillet over High Heat, add another 3 tablespoons of Olive Oil to skillet . Cook chicken mixture, stirring quickly and frequently until chicken in tender/done. Return Veggies to skillet with the chicken and heat through.
Serve with rice 🙂
***Today we feature Tom Petty “American Girl” because spring is on the way. This song gets me all hyped up for warm weather and silly headbobbing/dancing. Have fun!