Chicken gui with stir-fried vegetables ala garlic tree

1 Servings

Ingredients

Quantity Ingredient
½ cup Water
½ Soy sauce; (Kikkoman brand
Preferred)
5½ teaspoon Honey
1 teaspoon Garlic; minced
½ teaspoon Ginger; minced
½ teaspoon Ground black pepper
½ cup Green onion; chopped
1 pounds Chicken breasts; boneless, skinless
1 tablespoon Vegetable oil; such as peanut, corn, or canola
6 cups Assortment of any of the following vegetables, cut into bite-size pieces: broccoli, Napa cabbage, bean sprouts, yellow onions (Walla Walla when in season), green onions, carrots, mushrooms, and green bell peppers
½ teaspoon Cornstarch
2 teaspoons Water

Directions

Combine water, soy sauce, honey, garlic, ginger, black pepper, and the ½ cup green onion in a small mixing bowl. Divide sauce and place half into bowl large enough to hold chicken breasts without crowding. Reserve remaining sauce for vegetables. Split each chicken breast by making a horizontal cut almost all the way through each one. Fold out so that each breast makes one large, thin piece of chicken. Place chicken breasts in sauce and marinate for at least 1 hour. The chicken can be

pan-fried until cooked through, approximately 3 to 6 minutes, or flame-broiled until cooked through, approximately 7 to 10 minutes. Keep chicken warm while cooking vegetables.

Heat oil in large skillet or wok over medium-high heat until almost smoking. Add

broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining vegetables

and marinade (approximately ⅓ cup), and stir-fry until vegetables are tender/crisp. In a small glass dish, stir cornstarch and water until completely dissolved, and add to vegetables. Stir thoroughly to blend with vegetables, and cook just until sauce thickens, about 1 minute. Add sesame oil, stir again, then

serve immediately with chicken breasts and steamed white or brown rice.

You'll prepare this versatile dish time and again because of the many different vegetables you can use and the exquisite flavor of the chicken.

It's great to make

in the summer when you have too many green peppers, Walla Walla onions, and zucchini in the garden. Adapted for MasterCook by Brenda Adams <adamsfmle@...>post mc-recipe 11/11/96 Recipe By : Garlic Tree Restaurant, Pike Place Market, and PPM Cookbook Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 16:16:11 -0800 From: Brenda Adams <adamsfmle@...>

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