Garlic Chicken Stir-Fry
Nicole
ingredients
- 12 ounces skinless, boneless chicken breasts
- 1 cup water
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons dry white wine
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- 1 large onion, diced
- 1 cup sliced mushrooms
- 2 tablespoons garlic, or fresh garlic cloves
- 1/2 cup sliced water chestnuts
- 2 green peppers, sliced
directions
- 1
Cut chicken into 1/2 inch pieces. Place chicken in a plastic bag set in a shallow bowl.
- 2
For marinade, combine water, soy sauce, and white wine; pour marinade over chiken in bag. Marinate in refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir in cornstarch into the reserved marinade; set aside.
- 3
Pour oil into a large skillet. Heat over medium high heat. Add oinion,s mushrooms, and garlic to skillet; cook and stir for 2 to 3 minutes or until tender. Remove vegetables. Add chicken to skillet; cook and stir until no longer pink.
- 4
Push chicken from the center of the skillet. Stir in marinade mixture; add to center of skillet. Cook and stir until thickened and bubbly.
- 5
Return cooked vegetables to skillet; add water chestnuts. Cook and stir about 1 minute more or until heated.
Source: Nicole
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