My recipes


- from chicken recipe
1 c. raw Uncle Ben's original
converted brand rice
1 lb. boneless, skinless chicken
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil,
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut
into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-
inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1
tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes. Mix
remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2
tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry
4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper
and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in
chicken and cornstarch mixture. Cook, stirring until sauce boils and
thickens. Remove from heat; stir in remaining soy sauce. Serve over rice.
Makes 4 servings.




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