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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: 1. Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl.
2. Toss chicken until coated with marinade. Marinate in refrigerator for 10 minutes.
3. Drain chicken; discard marinade. Heat vegetable oil in a wok or heavy skillet over medium-high heat.
4. Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add Chinese vegetables. Stir-fry for 3 minutes.
Comments: Serve immediately.
Ingredients:
39/2500 Quart(s) vegetable oil
1 1/2 (boneless) chicken breast
1 Teaspoon(s) ground ginger
2 10 3/4 oz can condensed cream of chicken coup
1/6 Ounce(s) garlic powder
4 Tablespoon(s) vinegar
6 Ounce(s) soy sauce
1 thawed and drained 16 oz pkg frozen chinese vegetables |
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