Ingredients |
1 | tablespoon sugar |
2 | teaspoons cornstarch |
1-1/2 | teaspoons dry mustard |
2 | tablespoons reduced-sodium soy sauce |
2 | tablespoons water |
2 | tablespoons rice vinegar |
1 | pound boneless skinless chicken breasts |
4 | teaspoons vegetable oil, divided |
2 | cloves garlic, minced |
1 | small red bell pepper, cut into short thin strips |
1/2 | cup thinly sliced celery |
1 | small onion, cut into thin wedges |
3 | cups hot cooked Chinese egg noodles (3 ounces uncooked) |
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1. Combine sugar, cornstarch and mustard in small bowl. Blend soy sauce, water and vinegar into cornstarch mixture until smooth. Cut chicken into 1-inch pieces. |
2. Heat 2 teaspoons oil in wok or large nonstick skillet over medium heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is cooked though. Remove and reserve. |
3. Add remaining 2 teaspoons oil to wok. Add bell pepper, celery and onion; stir-fry 3 minutes or until vegetables are crisp-tender. |
4. Stir soy sauce mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens. |
5. Return chicken with any accumulated juices to wok; heat through. Serve over Chinese noodles. Garnish with celery leaves, if desired. |
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