More Great Recipes: Asian | Main Dish | Poultry

Stir-Fry Supper

User Avatar
Member since 2007
No Video

Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 pounds boneless skinless chicken breasts
2 large garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 teaspoon ground ginger
1 cup fresh orange juice
4 teaspoons peanut oil
1 pound shiitake or portobello mushrooms, stems discarded, thinly
1-1/2 cups coarsely grated carrot
2 celery stalks, sliced
1/2 sm zucchini squash diced
4 cups cooked brown rice
Sliced scallion, for garnish


Rinse chicken and pat dry. Cut in half and pound slightly to thin.

Cut crosswise into thin strips (about 1/4-inch thick).

Whisk together garlic, soy sauce, 2 teaspoons cornstarch and the

ginger in a large bowl, for marinade. Add chicken, turning to coat,

cover and chill 45 minutes, stirring occasionally.

Whisk together juice and remaining 2 teaspoons cornstarch in a small

bowl until dissolved.

Heat 2 teaspoons oil in a heavy skillet over high heat, until hot but

not smoking. Remove chicken from marinade (discard marinade) and add to

skillet; saute, turning occasionally, until golden, about 5 minutes.

Transfer to a bowl. Add remaining 2 teaspoons oil, the mushrooms,

carrot, and celery to same skillet; saute over moderately high heat

until tender, about 5 minutes. Return chicken to skillet; add

juice-cornstarch mixture and bring to a boil. Stir until sauce thickens,

about 3 minutes.

5. Serve over rice and garnish with scallion, if desired. Makes 8


You must SAVE this recipe

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies