Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
2
-
1
-
1
-
1 1/2
-
2
-
1
-
-
-
Directions
Chicken and Red Vegetable Stir-Fry, This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook , Simple and delicious In my quest to empty out the freezer, I ended up using some meatless chicken tenders , which worked really well I also used rice wine instead of sherry, and some ready coleslaw instead of cutting my own So the colors were off a bit, but the flavor was all there I might up the amount of sauce and increase the heat for myself , Simple and delicious In my quest to empty out the freezer, I ended up using some meatless chicken tenders , which worked really well I also used rice wine instead of sherry, and some ready coleslaw instead of cutting my own So the colors were off a bit, but the flavor was all there I might up the amount of sauce and increase the heat for myself
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Steps
|
1
Done
|
In a Small Bowl, Blend Cornstarch With Sherry, Soy Sauce, Garlic, Brown Sugar & Red Pepper Flakes, Then Set Aside. |
|
2
Done
|
in a Large Nonstick Skillet, Warm 2 Teaspoons of the Oil Over Medium-High Heat Until Hot, but not Smoking, Then Add the Chicken, Stir-Frying Until Just Barely Cooked, About 2 Minutes. With a Slotted Spoon, Transfer the Chicken to a Plate & Cover Loosely to Keep Warm. |
|
3
Done
|
Add 2 Teaspoons of the Oil to the Skillet & Heat, Then Add the Onion, Stir-Frying Until Softened, About 3 Minutes. |
|
4
Done
|
Add the Remaining 2 Teaspoons of the Oil as Well as the Cabbage & Bell Peppers & Stir-Fry Until Crisp-Tender, About 2 Minutes. |
|
5
Done
|
Add Reserved Sherry Mixture to the Skillet Along With the Chicken (& Any Juices That Have Collected on the Plate) & Cook Over Medium-High Heat Until the Sauce Thickens & the Chicken Is Cooked Through, About 3 Minutes. |
|
6
Done
|
Serve the Stir-Fry Topped With the Orange Slices. |
