Chicken gui with stir-fried vegetables ala garlic tree
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ½ | Soy sauce; (Kikkoman brand | |
| Preferred) | ||
| 5½ | teaspoon | Honey |
| 1 | teaspoon | Garlic; minced |
| ½ | teaspoon | Ginger; minced |
| ½ | teaspoon | Ground black pepper |
| ½ | cup | Green onion; chopped |
| 1 | pounds | Chicken breasts; boneless, skinless |
| 1 | tablespoon | Vegetable oil; such as peanut, corn, or canola |
| 6 | cups | 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 |
| ½ | teaspoon | Cornstarch |
| 2 | teaspoons | Water |
Directions
Combine water, soy sauce, honey, garlic, ginger, black pepper, and the ½ 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 ⅓ 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
in the summer when you have too many green peppers, Walla Walla onions, and zucchini in the garden. Adapted for MasterCook by Brenda Adams <adamsfmle@...>post mc-recipe 11/11/96 Recipe By : Garlic Tree Restaurant, Pike Place Market, and PPM Cookbook Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 16:16:11 -0800 From: Brenda Adams <adamsfmle@...>