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[edit] Ingredients
2 |
whole chicken breasts, boned |
|
skinned |
¼ |
c. soy sauce |
¼ |
c. chicken broth |
2 |
tbsp. peanut oil |
1 |
clove garlic, sliced |
1 |
med. size zucchini, sliced |
1 |
sm. yellow squash, sliced |
½ |
|
½ |
lb. fresh mushrooms, sliced |
[edit] Preparation
Step 1 |
Slice chicken into bite-size pieces. Mix soy sauce and chicken broth. Pour over chicken pieces. Cover and marinate 1 hour. Heat oil in skillet. Add garlic, cook 2 minutes. Remove and discard garlic. Remove chicken from marinade and drain on paper towel. Cook in garlic oil, stir constantly. Remove chicken and keep warm. |
Step 2 |
Add squash and zucchini, toss to coat with oil. Push vegetables to side. Add pea pods and mushrooms. Toss gently, add chicken pieces and remaining marinade. Cover, reduce heat, simmer 5 minutes or until vegetables are still crisp. Serve hot with rice or Chinese noodles. Other vegetables can be added. |
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[edit] About Chicken & Vegetable Stir Fry
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