Chicken And Sweet Pepper Stir Fry
August 20th, 2008 | Posted in Main dishes, Oriental, Recipies | Comments OffI’ve been away for a while, having been with my wife as she went to the hospital for the second time this month. It was something of a circus this time around. Oh, the people were nice enough and everybody meant well but it’s easy to imagine that some of ‘em weren’t at their best, which explains why they had a sort of chili-Mac memory… The kind that often need to be reminded three or five times that they said an hour ago that they’d get you such and such “in just a minute”.
In any event there’s been a lot going on with the Olympics and all and because of that I looked up this Chinese recipe. One thing I’ve noticed about Oriental cooking in general is that once you’ve got everything available that you need, the cooking itself is pretty fast.
Cut 18 oz of boneless skinless chicken into 1/2 inch pieces and put them in a bowl. Stir in 3 tablespoons of Soy sauce and 1 tablespoon of dry sherry. Let this stand for 30 minutes to marinate a bit.
Get a cold wok or large skillet ready by spraying with your favorite cooking spray and then preheat it over a medium-high heat. Add onion a medium onion cut into wedges and stir-fry that for 2 minutes.
Add a medium green and a red sweet pepper and stir-fry for another minute. Add a cup and a half of sliced fresh mushrooms and stir-fry for another minute or so more or till veggies are crisp but still tender. Remove the veggies from wok and set them aside.
Drain the chicken and reserve the marinade. Add a tablespoon of cooking oil to the wok. Then add 1 teaspoon of grated ginger root and stir-fry for 15 seconds. Next Add half of the chicken and stir fry 3-4 minutes or until they’re not pink anymore. Take them out and then repeat this step with the remaining chicken.
When the chicken is all done put all of the chicken and veggies in the wok along with an 8oz can of bamboo shoots. Push everything away from center of wok leaving an open space in the middle.
Stir 1/4 cup of chicken broth, a teaspoon of cornstarch, and 1/4 teaspoon of pepper into the reserved marinade and add it to the wok. Cook and stir till it thickens slightly and the toss gently to coat the chicken mixture.
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