Sunday, August 4, 2013

Chicken Stir Fry

For common mushrooms, choose those with a firm texture and even color with tightly closed caps. If the gills are showing, it's an indication of age, and they are probably past their prime, and should be avoided. Discolored, broken, wrinkle and damaged mushrooms with soft spots should be avoided.

Mushrooms need air circulation. Store mushrooms in your refrigerator crisper where they can benefit from cool air circulation. Keep partially covered to prevent them from drying out, but never store packaged mushrooms without venting. Paper bags are a good storage alternative. Do not leave fresh mushrooms sitting on your countertop or storing them temporary in your cabinet. 

Use your mushrooms within 3 days.
Research Source: About Home Cooking

Busy day, and need dinner on the table less than 20 minutes. Try our chicken stir fry, it will be done by the time rice is ready.

Chicken Stir Fry
Copyrighted 2013, Christine’s Pantry. All rights reserved.

2 tablespoon vegetable oil
1 pound chicken breast, cut into thin strips
1 (8 oz.) package sliced mushrooms
1 red bell pepper, seeded and chopped
1 cup onion, sliced
1 (8 oz.) can sliced water chestnuts, drained
1 cup chicken broth
1 tablespoon soy sauce
1 teaspoon ground ginger
2 tablespoon cornstarch
hot cooked rice, for serving

In a large skillet, heat oil over medium high heat. Add chicken, and cook 3 to 5 minutes or until chicken lightly brown. Add mushrooms, red bell pepper and onions, cook another 5 minutes, stirring frequently. Stir in water chestnuts.

In a small bowl, combine chicken broth, soy sauce, ground ginger and cornstarch. Add to skillet. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Enjoy!

Cook’s note: If you own a wok, you can use it for this recipe. I don’t own a wok so I used a large skillet.

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