Chicken Stir-Fry

Ingredients

• ¾ lb boned, skinned chicken breast
• ½ cup chicken broth
• 2 tbsp dry sherry
• 2 tbsp soy sauce
• 1 tbsp cider vinegar
• 1 tbsp sugar
• a dash ground ginger
• a dash ground red pepper
• 1 tbsp cornstarch
• 1 tbsp salad oil
• 1 pkg 10 or 14 oz frozen Oriental vegetables
• 2 tbsp water

Method

1. Thinly slice the chicken breast. In a medium bowl combine the chicken broth, sherry, soy sauce, cider vinegar, sugar, ginger and red pepper. Stir well and pour 2 tablespoons over the sliced chicken; marinate 10 minutes.
2. Add the cornstarch to the remaining sauce; set aside.
3. In a large skillet heat the salad oil. Add the chicken; stir-fry. Add the frozen Oriental vegetables with the water. Cover and simmer 2 minutes.
4. Stir the sauce and add to the skillet. Boil 1 minute, stirring constantly. Serve with rice.

Notes

Thin strips of white meat and colorful vegetables in a soy-and-sherry sauce enhanced with a hint of ginger.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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