Chicken Vegetable Stir-Fry

Name: Chicken Vegetable Stir-Fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 skinned and boned chicken breast halves, cut into 1/2-inch-thick strips; 2 Tbsps cornstarch, divided; 59 milliliters dark sesame oil, divided; 1 Tbsp dry sherry; 2 to 3 garlic cloves, minced; 2 Tbsps fermented black beans or soybean miso; 4 to 6 dried black mushrooms; 1 liters shredded napa cabbage; 1 large onion, chopped; 1 Tbsp oyster sauce; 59 milliliters lite soy sauce, divided; 1 teaspoon sugar; 237 milliliters hot water; 2 Tbsps water

You can never have too many main course recipes, so give Chicken Vegetable Stir-Fry a try. One portion of this dish contains about 28g of protein, 17g of fat, and a total of 318 calories. This gluten free and dairy free recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of onion, to 6 mushrooms, napa cabbage, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.

Instructions

Soak mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup liquid. Chop mushrooms; set aside. Toss chicken with 1 tablespoon cornstarch and 2 tablespoons soy sauce; set aside.

Ingredients you will need

Corn Starch