Chicken And Vegetable Saute

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 3 tablespoons soy sauce, divided
• 3 tablespoons cornstarch, divided
• 1 teaspoon fresh gingerroot (optional)
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1/2 teaspoon dried red pepper, crushed
• 1 1/2 cups water
• 5 tablespoons butter, divided
• 2 cups carrots, thinly sliced
• 1 onion, chunked, separated
• 2 bell peppers, cut into 1/4-inch strips, halved

Recipe

• 1 cut chcken in narrow strips. combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, ginger, sugar, and garlic in a small bowl. add chicken; toss to coat; set aside.
• 2 blend remaining 2 tablespoons cornstarch, 1 tablespoon soy sauce and dried peppers. stir in water: set aside.
• 3 melt 3 tablespoons of the butter in a large fry pan or wok with nonstick surface over high heat until foamy. add chicken and stir fry 2 minutes or until chicken is cooked; remove from pan,
• 4 melt remaining 2 tablespoons of butter in the same pan on high heat; add carrots and onions, stir fry for 3 minutes. add peppers; stir fry for 2 minutes. stir in chicken and soy sauce mixture . cook and stir until sauce boils and thickens. serve with cooked buttered rice.