ORIENTAL CHICKEN STIR FRY

Oriental Chicken Stir Fry image

Provided by Denise in da Kitchen

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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1/4 cup cooking sherry
1/4 cup soy sauce (I use the lite kind)
2 tablespoons cider vinegar
1 teaspoon ground ginger
2 teaspoons cornstarch
2 tablespoons canola oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch lengths
3 scallions, cut into 1 inch lengths
1 cup sliced mushrooms
1 (8 ounce) can sliced water chestnuts, drained

Steps:

In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
In a wok or large frying pan, heat oil over medium-high heat.
Add chicken and stir-fry 2 minutes until meat turns white.
Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
Stir sauce and add to wok; stir over heat until sauce thickens.
Serve over rice.
**Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.