Ingredients:

• 12 dried shiitake mushrooms
• 12 ounces skinless, boneless chicken breasts or thighs
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1/4 to 1/2 teaspoon chili oil or chili paste
• 2 tablespoons peanut oil or cooking oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 carrot, thinly sliced (1/2 cup)
• 3 stalks celery, cut into thin diagonal slices (1-1/2 cups)
• 1 red or green sweet pepper, cut into lengthwise strips (3/4 cup)
• 2 green onions, cut into 2-inch lengths (1/4 cup)
• 1/2 of a medium bok choy, coarsely chopped (4 cups)
• 1-1/2 cups pea pods, strings removed and cut into diagonal halves
• 1 14-ounce can baby corn, drained
• Hot cooked rice or Fried Wonton Strips

Procedures:

1. In a small bowl place shiitake mushrooms. Add boiling water to cover; let soak for 30 minutes. Drain; trim and discard the stems. Cut caps into halves. Set aside.
2. Meanwhile, cut chicken into bite-sized strips; set aside. For sauce, stir together chicken broth, soy sauce, sherry, cornstarch, and chili oil or paste; set aside.
3. Add peanut or cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery; stir-fry for 1 minute. Add red or green sweet pepper and green onions; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables and set aside.
4. Add bok choy to wok or skillet. Stir-fry for 2 minutes. Add pea pods and reserved mushrooms; stir-fry for 1 to 2 minutes more or until crisp-tender. Remove vegetables from wok and set aside.
5. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return all of the cooked vegetables to wok. Add corn. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice or Fried Wonton Strips. Makes 4 servings.
6. Fried Wonton Strips: Cut 15 wonton wrappers into 1/4-inch strips. Carefully drop several at a time into deep hot oil (365 degrees F.). Fry for about 30 seconds or until crisp and golden. Remove with slotted spoon. Drain on paper towels.

Source: http://shine.yahoo.com/channel/food/recipes/peking-chicken-stir-fry-537318/

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Tagged as: chicken recipe, chicken stir fry, chinese recipe, free recipe, healthy recipe, stir fry recipe

Published by admin in: Chicken Recipe Vegetable

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