| 3 chicken
breast, cut into thin strips or cubes
1 large onion, sliced very thin
1/2 cup fresh mushrooms
1/4 cup red bell pepper, thinly sliced
1/4 cup carrots, cut into slivers
1/4 cup green vegetables (broccoli, snow peas,..),
sliced thin
|
2 tbls peanut oil
3/4 cup of cold water
1 tbls cornstarch
1 tbls sugar
1 tbls soy sauce
2 tbls fresh lime juice |
Before starting to cook prepare the chicken and all
the vegetables as directed. Then mix the cold water,
cornstarch, sugar, soy sauce, and lime juice in a
small bowl.
Heat the wok over high heat and add the oil. Begin
by stir-frying the onions for 2 minutes. Add rest
of the vegetables, and continue cooking for 1 minute.
Add the cut up chicken to the wok and cook until
the chicken is done, stirring constantly.
Remove the wok from the heat and, add the soy sauce
and lime juice mixture. Return to the heat and cook
until the liquid is bubbly and thick enough to coat
the back of a spoon. Serve over cooked rice or rice
noodles.
Source: The Avon International
Cookbook |
