For sauce, in a small bowl stir together soy sauce, cornstarch, sugar, vinegar, bouillon granules, and 1/3 cup water. Set aside.
Rinse the chicken or turkey and pat dry. Cut into thin bite-size strips. Set aside
Spray a cold wok or large skillet with nonstick coating. Preheat wok or skillet over medium-high heat. Add gingerroot and stir-fry for 15 seconds. Add fresh mushrooms. Stir-fry for 1 minute. Add pea pods. Stir-fry 1-2 minutes more. Remove vegetables from wok.
Add oil to wok, if necessary. Add half of the chicken to wok. Stir-fry 2 to 3 minutes or till no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok.
Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir til thickened and bubbly. Add vegetables and bamboo shoots. Cook and stir till heated through. Serve over hot rice.
Makes 4 servings
Nutrition- 336 calories, 1 g saturated fat, 30 g protein, 36 g carbohydrate, 948 mg sodium, 526 potassium.
Originally Submitted
8/27/2010
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