Cooking Time: 15 minutes
Preparation Time: 15 minutes
3 chicken breast, chopped to bite size pieces
1/4 tsp. black pepper
1/4 tsp. ginger
3 Tbl. oil
1 bunch broccoli, cut small
1 med. bell pepper or several small sweet peppers
3/4 cup and 2 Tbl. chicken broth, divided
1/2 cup 3 Pepper Peach Sauce by Oxford Falls
Soy sauce to taste
1 tsp. salt
1 Tbl. cornstarch
1/2 cup parmesan cheese
Sprinkle chipped chicken with ginger and pepper. In a large fry pan or
wok, pour oil and heat to high temperature. Add chicken and stir fry 3
minutes. Push chicken aside and add vegetables. Sir-fry 3 minutes
more. Mix together 3/4 cup broth and salt, add to fry pan. Add wine
and reduce heat to med-high; cover and cook 2 minutes. Add cornstarch
to remaining 2 Tbls. chicken broth and stir until smooth. Stir into
fry pan and cook 1 minutes more. Remove from heat and stir in cheese.
Serve hot over cooked rice.
I always chop my chicken into bite size pieces. Heat 1 to 2 tbs EVOO in a wok and cook the chopped chicken until slightly brown. While chicken is browning cut the yellow pepper in strips and chop the broccoli into bite size pieces. Stir liquid ingredients together except for chicken broth. (You can adjust the sauce to your own taste)
When chicken is brown set aside. Add chicken broth to wok when hot add vegetables. Cook until start to tender then add remaining sauce and cooked chicken. Cook until desired tenderness and hot through and through.
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