Quick Chicken Stir-Fry
3/4 pound boneless, skinless chicken breasts, cut into thin strips
4 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root or ground ginger
2 tablespoons vegetable oil, divided
1 each red bell pepper and onion, sliced
1/4 pound sliced mushrooms and snow peas
Hot cooked rice
In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch,
garlic and ginger; let stand 15 minutes.
Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch
and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over
medium-high heat. Add chicken and stir-fry 3 minutes; remove from
Heat remaining 1 Tbsp. oil in same pan. Add vegetables and stir-fry
5 minutes. Stir in chicken and soy sauce mixture; stirring
constantly, bring to boil and boil 1 minute. Serve over rice.
Makes 4 servings
SHRIMP or BEEF STIR-FRY: Substitute 3/4 pound cleaned shrimp or
sliced tender beef steak for chicken. Prepare as above, except
stir-fry shrimp or beef only 1 minute.