![]() ![]() Bring to a boil cook and stir until thickened, about 2 minutes. Combine cornstarch and remaining 1/4 cup water gradually stir into chicken mixture. Reduce heat simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes. Return the chicken, also add in the bean sprouts and sauce. Stir in pineapple tidbits, pineapple juice, 3/4 cup water and teriyaki sauce bring to a boil. Then add in the snow peas, mushrooms, and garlic. For the vegetables, heat a large nonstick skillet over medium-high heat, and add 2 tablespoons oil, 2 turns. ![]() For the sauce, combine the ingredients in small bowl and whisk up again just before adding to dish to re-combine the starch, which may settle. Stir fry for 20 seconds and add the bok choy. Add chicken to plastic bag, add the slurry and combine, let stand until vegetables are prepped. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. (It should be about 80 cooked at this point.) Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Place in the carrot, asparagus, bell pepper, and stir-fry for 30 seconds. Remove the chicken from the wok and set aside.
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