Table of contents: CHICKEN/POULTRY


The easiest way to make a stir-fry entree is to gather all ingredients in one place, marinate required ingredients; then prepare the vegetables.  Have all stages of the recipe handy before beginning the stir-fry.  Then, making the recipe is a

"snap", no pun intended!


¼ cup soy sauce

1 ¼ tsp. crushed red pepper, divided

½ tsp. freshly ground black pepper

3 T. red wine vinegar

1 lb. boneless, skinless chicken breasts, partially frozen for easy slicing

½ cup undiluted chicken broth

2 tsp. cornstarch

Cooking spray-oil

1 T. extra virgin olive oil

1 large sweet red pepper, cut into long thin strips

6 oz. frozen “Steamer” sugar snaps (one-half of a 12 oz. bag)

4 oz. fresh mushrooms, sliced

1 large onion, cut into rings

A few baby carrots; cut in half lengthwise, mainly for color (optional)

Chow Mein noodles or cooked rice






Combine the soy sauce, ¼ tsp. of the red pepper, black pepper, and vinegar in a flat glass dish.  Slice the chicken breast into long, thin strips; then marinate them in the soy sauce mixture for 15 minutes.  Turn chicken strips several times to evenly marinate.


In a small bowl combine the chicken broth and cornstarch: then set aside.


Spray a large non-stick skillet, wok, or iron skillet with the spray-oil and heat on medium-high until hot but not smoking.  Remove the chicken strips from the marinade to the hot skillet.  Reserve the marinade for later; then cook the chicken strips for about 5 minutes, turning

once or twice, until done.  Remove cooked chicken strips to a warm plate and remove skillet from heat to cool briefly.


Add the olive oil to the partially cooled skillet, and heat on medium-high to hot but not smoking.  Add the remaining 1 tsp. crushed red pepper, sweet red pepper strips, frozen sugar snaps, mushrooms, onions, and carrots; then stir-fry for about 4 to 5 minutes.


Pour in the reserved marinade and the chicken broth mixture; then stir-fry only until liquid thickens.  Return the cooked chicken strips to the vegetable mixture and stir-fry briefly until all ingredients are blended and hot.  Do not over cook.


Serve the stir-fry over a very small amount of chow mein noodles or cooked rice.

Makes 4 servings.


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