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Yield: 1 c raw unc
| | | Converted Brand rice |
| 1 | lb | Boneless, skinless chicken |
| | | Breasts |
| 3 | tablespoon | Cornstarch, divided |
| 3 | tablespoon | Lite soy sauce, divided |
| 3 | tablespoon | Dry sherry, divided |
| 1 | lg | Clove garlic, minced |
| 4 | tablespoon | Peanut oil or safflower oil, |
| 1 | lg | Carrot, julienned |
| 1 | lg | Green or red bell pepper, |
| | | Cut into strips |
| 1 | lg | Onion, sliced |
| ¼ | lb | Fresh mushrooms, sliced |
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Cook rice according to package directions. Meanwhile, cut chicken into 1" squares; combine with mixture of 2 Tbl. cornstarch and 1 Tbl. each of soy sauce and sherry, and garlic. Let stand 30 miunts. Mix remaining cornstarch, sherry and 2/3 C. water; set aside. Heat 2 Tbl. oil in hot wok or large skillet until hot. Add chicken and stir-fry about 4 minutes; remove. Heat remaining oil in same pan. Add carrot, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining lite soy sauce. Serve over rice. Makes 4 servings.
Syd Kerr (QueenTester) and F&W Junkie, So. California
Your Chicken Stir-Fry Feast is ready. Buon appetito!
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