Stir fry vegetables with shredded chicken. Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth. Add the chicken and stir-fry until well browned.
This recipe is paleo, gluten-free and low-carb friendly and can be served on its own or with a side of cauliflower or regular rice or green veggies.
Use the remaining oil in the wok to stir fry the vegetables.
Now add the Chinese mushrooms to the wok.
You can have Stir fry vegetables with shredded chicken using 8 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Stir fry vegetables with shredded chicken
- It's of Shredded chicken.
- You need of Sweet corn.
- It's of Salt.
- Prepare of Curry.
- You need of Onion.
- It's of Green pepper.
- Prepare of Green peas.
- Prepare of Carrots.
Turn your stove to high heat and get ready to stir fry the vegetables. Since we have blanched the carrot and broccoli florets, all the remaining ingredients will be cooked in the same period. Directions In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside. Stir cornstarch mixture and add to the pan.
Stir fry vegetables with shredded chicken instructions
- Boil the shredded chicken with salt,onion and curry.fry in vegetable oil add salt and green pepper,green peas,onion,carrots fry for 2minutes..
- Enjoy.
Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens. Heat reserved garlic oil in skillet over medium heat. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce.