Chicken and Vegetable Stir-Fry
Chicken And Vegetable Stir-Fry is an impressive dinner. Made with 1 tsp. vegetable oil, 2 lb. boneless chicken breast, cut into bite-size chunks, 1 c. broccoli florets, 1 c. cauliflower florets and 1 c. sliced celery, cut 1-inch long and 1/4-inch wide, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In a large 4-quart skillet, wok or stock pot, heat the oil over medium-high heat.
Add the garlic and cook until lightly brown.
Immediately add the chicken and stir-fry, turning constantly, until nearly cooked through, about 5 minutes.
Add the wine and bring to a vigorous simmer.
Add carrots, cover and steam for 1 to 2 minutes.
Then in succession, add the broccoli and cauliflower together.
Stir, cover and steam for 1 to 2 minutes; then the peppers.
Stir, cover and steam.
Add the snow peas; stir, cover and steam.
Add the celery; stir, cover and steam.
If extra liquid is needed, you can add a bit more wine or water.
Be conservative, as the vegetables will begin adding their own liquid.
Add sugar, basil, tarragon and soy sauce sauce; stir. Stir in lemon juice just before serving.
Serve over hot rice with soy sauce on the side.
π· Perfect Pairings
Complete your meal with these
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