Chicken Gui With Stir-Fried Vegetables Ala Garlic Tree
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Chicken Gui With Stir-Fried Vegetables Ala Garlic Tree
  Vegetables    Chicken    Garlic  
Last updated 6/12/2012 1:13:47 AM. Recipe ID 42379. Report a problem with this recipe.
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      Title: Chicken gui with stir-fried vegetables ala garlic tree
 Categories: Cookbook, Restaurant, Chicken
      Yield: 1 Servings
 
    1/2 c  Water
    1/2    Soy sauce; (Kikkoman brand
           Preferred)
  5 1/2 ts Honey
      1 ts Garlic; minced
    1/2 ts Ginger; minced
    1/2 ts Ground black pepper
    1/2 c  Green onion; chopped
      1 lb Chicken breasts; boneless,
           -skinless
      1 tb Vegetable oil; such as
           -peanut, corn, or canola
      6 c  Assortment of any of the
           -following vegetables, cut
           -into bite-size pieces:
           -broccoli, Napa cabbage,
           -bean sprouts, yellow
           -onions (Walla Walla when
           -in season), green onions,
           -carrots, mushrooms, and
           -green bell peppers
    1/2 ts Cornstarch
      2 ts Water
 
  Combine water, soy sauce, honey, garlic, ginger, black pepper, and
  the 1/2 cup green onion in a small mixing bowl. Divide sauce and
  place half into bowl large enough to hold chicken breasts without
  crowding. Reserve remaining sauce for vegetables.
  
  Split each chicken breast by making a horizontal cut almost all the
  way through each one. Fold out so that each breast makes one large,
  thin piece of chicken. Place chicken breasts in sauce and marinate
  for at least 1 hour. The chicken can be
  
  pan-fried until cooked through, approximately 3 to 6 minutes, or
  flame-broiled until cooked through, approximately 7 to 10 minutes.
  Keep chicken warm while cooking vegetables.
  
  Heat oil in large skillet or wok over medium-high heat until almost
  smoking. Add
  
  broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining
  vegetables
  
  and marinade (approximately 1/3 cup), and stir-fry until vegetables
  are tender/crisp. In a small glass dish, stir cornstarch and water
  until completely dissolved, and add to vegetables. Stir thoroughly to
  blend with vegetables, and cook just until sauce thickens, about 1
  minute. Add sesame oil, stir again, then
  
  serve immediately with chicken breasts and steamed white or brown
  rice.
  
  You'll prepare this versatile dish time and again because of the many
  different vegetables you can use and the exquisite flavor of the
  chicken. It's great to make
  
  in the summer when you have too many green peppers, Walla Walla
  onions, and zucchini in the garden. Adapted for MasterCook by Brenda
  Adams post mc-recipe 11/11/96 




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Recipe ID 42379 (Apr 03, 2005)

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