This is a favorite of mine that I've used for over a couple decades:
Lemon Chicken
4 whole chicken breasts, boned skinned and cut in to bite size pieces (of course, you can buy already skinned and boned breasts) 4 tbls peanut oil 2 tsp corn starch plus 1 tbls mixed with one tbls water 3 tsp grated lemon rind 2/3 cup chicken stock 1 lb fresh snow peas 1/4 cup freshly squeezed lemon juice Rice of your choosing Small handful of cashews or skinless peanut, both unsalted, optional
Toss chicken bites with 2 tbls oil and 2 tsp cornstarch
Heat remaining 2 tbls peanut oil in wok or skillet
Stir fry chicken about 2 minutes
Sprinkle with lemon rind and then add chicken stock and snow peas (and cashews or peanuts if you choose to)
Stir fry 1 minute
Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened
I make stir fry often but don't follow any recipe. I just use whatever veggies I have in the house - typically broccoli, baby carrots, spinach, zucchini, yellow squash, onion, and snow peas.
For a different take, boil spaghetti and serve it lo mein style. I dress the noodles with sesame oil and for the sauce I mix 3 Tbsp. water, 3 Tbsp. soy sauch, 3 Tbsp. Hoisin sauce and 2 tsp. hot sauce and pour it over the stir fry meat and veggies during the last 2 minutes or so of cooking. It's yummy!
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Request: Chicken Stir-Fry (06/29/2009)
Recipe Chicken Stir-Fry. In a large skillet over medium high heat, heat half the oil. Add chicken in two batches and stir-fry until browned. Remove chicken. Set aside.
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Request: Chicken Stir-Fry
Archived on 06/29/2009
Ingredients
2 Tbsp. vegetable oil, divided
1 lb. boneless chicken breasts, cut into strips
Vegetable cooking spray
3 cups cut-up vegetables
1 can cream of mushroom soup
1/4 cup water
1 Tbsp. soy sauce
4 cups hot cooked rice
Directions
In a large skillet over medium high heat, heat half the oil. Add chicken in two batches and stir-fry until browned. Remove chicken. Set aside. Add remaining oil and veggies. Stir-fry over medium heat until tender crisp. Stir in soup, water and soy sauce. Heat through. Serve over rice. Note: Use a combination of broccoli florets, sliced carrots and green or red pepper for the veggies.
