Chicken and Vegetable Stir Fry
From: Tiffany Gooden
2 Servings

1 package (approximately 1 lb) chicken breast
2 carrots
2 small tomatoes
several green onions or chives
1 tablespoon peanut or vegetable oil
1 tablespoon soy sauce
2 tablespoon sherry
1/2 cup water (optional)
1 teaspoon sesame oil (optional)
2 tablespoon corn starch (optional)
garlic to taste

Mix water, corn starch, sherry, soy sauce, and sesame oil in a mixing bowl. (Water and corn starch can be omitted if a thick sauce is not desired.) Cut up chicken into bite-size pieces and let soak in above mixture for at least 15 minutes (the longer it soaks, the more tender the chicken becomes). Heat peanut or vegetable oil in a wok or large skillet. Place chicken and liquid mixture into wok or skillet. When chicken is almost done cooking, add chopped carrots. Add garlic to taste. Stir fry carrots until they are bright orange, usually about 1 to 2 minutes. Add cut-up tomatoes and green onions or chives. Tomatoes should be heated for no more than 30 seconds or else the skins start to peel off. Remove from heat. Serve over rice or chow mein noodles, if desired.

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