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Stir-fry chicken and vegetables

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Ingredients/Components

salt - 1/4 tsp
cornstarch - 1 Tbsp
vegetable oil - 1/4 c
egg white - 1 item
slivered almonds, toasted - 1/3 c
sliced green onions - 1/2 c
soy sauce - 1/4 c
thinly sliced zucchini - 1 c
clove garlic, crushed - 1 item
thinly sliced mushrooms - 1 c
boneless chicken breasts, cut into bite-size pieces - 1 lb
hot cooked brown rice
Chablis or other dry white wine - 1 Tbsp
sliced thin carrots - 1 c
small green pepper, thinly sliced - 1 item

How to make stir-fry chicken and vegetables:

Combine first 4 ingredients; stir well. Add chicken pieces, tossing well. To coat, let stand 1 hour. Heat oil in a large skillet. Remove chicken from marinade. Saute chicken in oil until lightly browned. Add soy sauce and carrots, stirring well. Cook an additional 2 minutes, stirring well. Add green onions, garlic and peppers. Stir an additional 2 to 3 minutes. Add zucchini, mushrooms and almonds. Cook 2 to 3 minutes. Serve over hot rice. Yield: 5 servings. Contains 299 calories per serving.

Recipe categories: Main dish, One Dish meal, Chicken breast.

Rating:

3.6

Average rating: 3.6, total votes: 8

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