Chicken and Vegetable Sauté

Name: Chicken and Vegetable Sauté
Yield: 4 servings
Ingredients: 2 whole boneless; skinless; chicken breasts; 3 tbsp (45 mL) soy sauce; 3 tbsp (45 mL) corn starch; 1 tsp (5 mL) grated fresh ginger root (optional); 1 tsp (5 mL) sugar; 1 or 2 cloves garlic minced; 1/4 tsp (1 mL) crushed dried red pepper; 1 1/2 cups (375 mL) water; 5 tbsp (75 mL) butter; 2 cups (500 mL) thinly-sliced carrots; 1 onion chunked; separated; 2 bell peppers cut in 1/4 inch (6 mm) strips; halved

This is the Chicken and Vegetable Sauté recipe.

Prep: 15 min
Cooking: 10 min

Yields 4 servings

Ingredients

2 whole boneless, skinless, chicken breasts
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) corn starch
1 tsp (5 mL) grated fresh ginger root (optional)
1 tsp (5 mL) sugar
1 or 2 cloves garlic minced
1/4 tsp (1 mL) crushed dried red pepper
1 1/2 cups (375 mL) water
5 tbsp (75 mL) butter
2 cups (500 mL) thinly-sliced carrots
1 onion chunked, separated
2 bell peppers cut in 1/4 inch (6 mm) strips, halved

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Preparation

Cut chicken into thin narrow strips.

Combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger, sugar and garlic in small bowl. Add chicken; toss to coat; set aside.

Blend remaining 2 tbsp (30 mL) corn starch, remaining 1 tbsp (15 mL) soy sauce and dried red pepper. Stir in water; set aside.

Melt 3 tbsp (45 mL) of the butter in large frypan or wok with non-stick finish over high heat until foamy. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan. Melt remaining 2 tbsp (30 mL) butter in same pan on high heat. Add carrots and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes. Stir in chicken and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve with hot cooked buttered rice.