Chicken and Walnut Stir-Fry
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A very colorful Stir-fry. You may also try either 1 pound
of sliced zucchini or 2 cups of broccoli florets.
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1
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large egg white
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1 tablespoon
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dry sherry or port
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1 teaspoon
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cornstarch
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1/2 teaspoon
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salt
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1/8 teaspoon
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black pepper
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1 pound
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chicken breast, skinned and boned,
cut crosswise into strips 1/4-inch wide
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2 tablespoons
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vegetable oil
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1 tablespoon
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minced fresh ginger
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1
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clove garlic, minced
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4
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scallions, including tops, cut into
1/2-inch lengths
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4
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medium-size carrots, peeled and cut
into matchstick strips
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1-1/2 cups
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long-grain rice
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3 cups
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chicken broth
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2 tablespoons
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reduced-sodium soy sauce
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1 pound
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asparagus, cut into 1-inch lengths,
or 1 package (10 ounces) frozen cut asparagus, thawed and drained
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1/2 cup
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walnuts, toasted
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1
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In a medium-size bowl, beat the egg white, sherry,
cornstarch, salt, and black pepper until smooth. Add the chicken and stir to coat.
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2
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Heat the oil in a deep 12-inch skillet over moderate
heat for 1 minute. Add the ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until
no longer pink on the outside -- about 5 minutes. Using a slotted spoon, transfer the chicken to a plate and
set aside.
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3
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Add the scallions, carrots, rice, stock, and soy
sauce to the skillet. Cover, reduce the heat to low, and simmer for 10 minutes.
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4
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Return the chicken to the skillet, add the asparagus,
cover, and simmer until the rice is tender and the chicken is no longer pink on the inside -- 10 minutes more.
Sprinkle the walnuts on top.
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Servings: 4
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Recipe Type
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Main Dish, One-dish meal, Poultry, Stir-fry
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Recipe
Source
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Source: Reader's Digest One Dish Meals
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