Gingered chicken and vegetables
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DESCRIPTION
To make the dish quick, serve it with white rice instead of brown, and use pre-cut vegetables from your supermarket’s salad bar, or packaged cut vegetables.
INGREDIENTS
¼ cup(s) Chicken, broth, reduced sodium
1 oz White wine, or rice wine
1 Tbsp Soy sauce (shoyu), low sodium
2 tsp Cornstarch
1 tsp Dark sesame oil
1 tsp Sugar, white
2 tsp Oil, canola
1 pound(s) Chicken, breast, raw, without skin, without bone, cut into strips
4 medium Scallions, cut into 3-inch pieces
1 Tbsp Ginger root, raw, fresh, peeled and minced
2 clove(s) Garlic, fresh , chopped
1 medium Peppers, sweet , red, raw, cut into strips
2 medium Carrots, uncooked, cut into matchstick-thin strips
¼ pound(s) Shiitake mushrooms, dried, sliced
¼ pound(s) Peas, snow (Chinese pea pods), halved
2 cup(s) Rice, brown, cooked, hot
INSTRUCTIONS
Combine the broth, rice wine, soy sauce, cornstarch, sesame oil, and sugar in a small bowl; stir until the cornstarch dissolves.
Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 1 teaspoon of the oil, then add the chicken. Stir-fry until just cooked through, ◴ 5–6 minutes; transfer to a plate.
Swirl the remaining 1 teaspoon oil into the wok, then add the scallions, ginger , and garlic. Stir-fry until fragrant, about ◴ 1 minute. Add the bell pepper , carrots, and mushrooms; stir-fry until crisp-tender, about ◴ 3 minutes.
Add the browned chicken, the snow peas, and broth mixture. Cook, stirring constantly, until the mixture bubbles and thickens, about ◴ 2 minutes. Serve with the rice. Yields 1 cup with 1⁄2 cup rice per serving.
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