Side Pannel
Chicken Gui with Stir-Fried Vegetables Ala Garlic Tree
Chicken Gui with Stir-Fried Vegetables Ala Garlic Tree
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1/2 c Water
- 1/2 Soy sauce; (Kikkoman brand
- Preferred)
- 5 1/2 ts Honey
- 1 ts Garlic; minced
- 1/2 ts Ginger; minced
- 1/2 ts Ground black pepper
- 1/2 c Green onion; chopped
- 1 lb Chicken breasts; boneless,
- -skinless
- 1 tb Vegetable oil; such as
- -peanut, corn, or canola
- 6 c Assortment of any of the
- -following vegetables, cut
- -into bite-size pieces:
- -broccoli, Napa cabbage,
- -bean sprouts, yellow
- -onions (Walla Walla when
- -in season), green onions,
- -carrots, mushrooms, and
- -green bell peppers
- 1/2 ts Cornstarch
- 2 ts Water
Directions
Combine water, soy sauce, honey, garlic, ginger, black pepper, and the 1/2
cup green onion in a small mixing bowl. Divide sauce and place half into
bowl large enough to hold chicken breasts without crowding. Reserve
remaining sauce for vegetables.
Split each chicken breast by making a horizontal cut almost all the way
through each one. Fold out so that each breast makes one large, thin piece
of chicken. Place chicken breasts in sauce and marinate for at least 1
hour. The chicken can be
pan-fried until cooked through, approximately 3 to 6 minutes, or
flame-broiled until cooked through, approximately 7 to 10 minutes. Keep
chicken warm while cooking vegetables.
Heat oil in large skillet or wok over medium-high heat until almost
smoking. Add
broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining
vegetables
and marinade (approximately 1/3 cup), and stir-fry until vegetables are
tender/crisp. In a small glass dish, stir cornstarch and water until
completely dissolved, and add to vegetables. Stir thoroughly to blend with
vegetables, and cook just until sauce thickens, about 1 minute. Add sesame
oil, stir again, then
serve immediately with chicken breasts and steamed white or brown rice.
You'll prepare this versatile dish time and again because of the many
different vegetables you can use and the exquisite flavor of the chicken.
It's great to make
cup green onion in a small mixing bowl. Divide sauce and place half into
bowl large enough to hold chicken breasts without crowding. Reserve
remaining sauce for vegetables.
Split each chicken breast by making a horizontal cut almost all the way
through each one. Fold out so that each breast makes one large, thin piece
of chicken. Place chicken breasts in sauce and marinate for at least 1
hour. The chicken can be
pan-fried until cooked through, approximately 3 to 6 minutes, or
flame-broiled until cooked through, approximately 7 to 10 minutes. Keep
chicken warm while cooking vegetables.
Heat oil in large skillet or wok over medium-high heat until almost
smoking. Add
broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining
vegetables
and marinade (approximately 1/3 cup), and stir-fry until vegetables are
tender/crisp. In a small glass dish, stir cornstarch and water until
completely dissolved, and add to vegetables. Stir thoroughly to blend with
vegetables, and cook just until sauce thickens, about 1 minute. Add sesame
oil, stir again, then
serve immediately with chicken breasts and steamed white or brown rice.
You'll prepare this versatile dish time and again because of the many
different vegetables you can use and the exquisite flavor of the chicken.
It's great to make
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