| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chicken, Cookbook, Restaurant | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | Soy sauce, Kikkoman brand | |
| Preferred), Preferred | ||
| 5 1/2 | t | Honey |
| 1 | t | Garlic, minced |
| 1/2 | t | Ginger, minced |
| 1/2 | t | Ground black pepper |
| 1/2 | c | Green onion, chopped |
| 1 | lb | Chicken breasts, boneless |
| skinless | ||
| 1 | T | Vegetable oil, such as |
| peanut corn or canola | ||
| 6 | c | Assortment of any of the |
| following vegetables cut | ||
| into bite-size pieces: | ||
| broccoli Napa cabbage | ||
| bean sprouts yellow | ||
| onions Walla Walla when | ||
| in season green onions | ||
| carrots mushrooms and | ||
| green bell peppers | ||
| 1/2 | t | Cornstarch |
| 2 | t | Water |
INSTRUCTIONS
Combine water, soy sauce, honey, garlic, ginger, black pepper, and the 1/2 cup green onion in a small mixing bowl. Divide sauce and place half into bowl large enough to hold chicken breasts without crowding. Reserve remaining sauce for vegetables. Split each chicken breast by making a horizontal cut almost all the way through each one. Fold out so that each breast makes one large, thin piece of chicken. Place chicken breasts in sauce and marinate for at least 1 hour. The chicken can be pan-fried until cooked through, approximately 3 to 6 minutes, or flame-broiled until cooked through, approximately 7 to 10 minutes. Keep chicken warm while cooking vegetables. Heat oil in large skillet or wok over medium-high heat until almost smoking. Add broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining vegetables and marinade (approximately 1/3 cup), and stir-fry until vegetables are tender/crisp. In a small glass dish, stir cornstarch and water until completely dissolved, and add to vegetables. Stir thoroughly to blend with vegetables, and cook just until sauce thickens, about 1 minute. Add sesame oil, stir again, then serve immediately with chicken breasts and steamed white or brown rice. You'll prepare this versatile dish time and again because of the many different vegetables you can use and the exquisite flavor of the chicken. It's great to make in the summer when you have too many green peppers, Walla Walla onions, and zucchini in the garden. Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com>post mc-recipe 11/11/96 Recipe By : Garlic Tree Restaurant, Pike Place Market, and PPM Cookbook Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 16:16:11 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 1047
Calories From Fat: 273
Total Fat: 30.6g
Cholesterol: 385.6mg
Sodium: 354.3mg
Potassium: 1603.9mg
Carbohydrates: 45.1g
Fiber: 4.2g
Sugar: 36.3g
Protein: 143.3g