Copyright © 2015 The FOURnet Information Network. All rights reserved.

Meat from two skinned chicken breasts, cut into bite size pieces
1/2 bell pepper cut into thin strips
3 fresh mushrooms, sliced
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 c. broccoli flowerets and stems, sliced
1 c. cauliflower

Stir fry chicken in 2 tablespoons oil for 8 to 10 minutes. Remove from wok and add vegetables. Stir fry 6 to 7 minutes. Add about 1/2 cup water and steam until water is gone. Remove vegetables from wok. Mix together. 1 tsp. dry mustard 1 tsp. ginger 2 tsp. cornstarch 2 tsp. tarragon 1 tsp. parsley dried or fresh White pepper to taste

Place into wok and stir until thick. Add 1/2 cup water or more if desired thinner. Stir vegetables and chicken into sauce. Serve over rice.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood