Peking Stir-Fry
Ingredients
- 1 1/2 lb chicken thighs
- 1 lemon juice and finely grated peel
- 1 lime juice and finely grated peel
- 1 tsp sesame oil
- 1/4 C soy sauce
- 1/4 C soy sauce
- 1/4 tsp gr ginger
- 2 T cornstarch
- 2 T oil
- 4 T sherry
- 4 oz Mushrooms
- 4 oz snowpeas
- 1 Onion sliced
- 1 red pepper cut into chunks
- Hot rice
Instructions
-
Cut chicken into bite-sized pieces. Mix lemon and lime juices and peels with sesame oil, soy sauce, ginger and cornstarch. Add chicken; marinate 30-45 min. Remove chicken from marinade; stir-fry in hot oil until no longer pink, about 4 min. Add veggies and sherry, stir-fry 2-3 min. until veggies are crisp-tender. Pour in remaining marinade; stir until sauce thickens. Serve with hot rice. Makes 4-6 servings.
