I think I would say this is one of my most favorite
Chicken Stir-Fry recipes.
I love the big chunky onions, peppers and tomatoes
and served over a thin pasta it is delicious!
1/4 dry sherry or apple juice
1/4 cup water
3 Tbsp soy sauce
2 tsp cornstarch
1/2 tsp Chinese 5-Spice
1 Tbsp oil
1 lb. chicken breast strips for stir-frying
1 medium onion, cut into 8 wedges
1 medium green bell pepper, cut into bite-sized pieces
1 medium yellow bell pepper, cut into bite-sized pieces
2 medium tomatoes, each cut into 8 wedges
In small bowl combine sherry, water, soy sauce, cornstarch and
Chinese 5-Spice; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot.
Add chicken strips; cook and stir 3-minutes.
Add onion and bell peppers; cook and stir 4-6 minutes
or until chicken is no longer pink and vegetables are crisp-tender.
Stir cornstarch mixture until smooth.
Add to skillet; cook and stir 2-3 minutes or until
sauce is bubbly and thickened.
Add tomatoes; cook and stir until thoroughly heated.
Serve over thin noodles.
~Finding the amazing in the simple~
Thanks so much for stopping by!