Be sure to cut all ingredients before cooking. This recipe cooks fast and you will not have time to cut anything once you've started.
INGREDIENTS
2 whole medium chicken breasts (1 & 1/2 pounds total) skinned & boned
2/3 cup tomato juice
1 to 2 tablespoons chopped, drained canned jalapeno peppers
2 teaspoons cornstarch
1/2 teaspoon instant chicken bouillion granules
1 tablespoon cooking oil
1 medium zuchinni, bias-sliced 1/4 inch thick
2 stalks celery, thinly bias-sliced (1 cup)
1 small onion, chopped
1 medium tomato, cut into thin wedges
8 ounces tortilla chips
INSTRUCTIONS
Cut chicken into thin bite-size strips. For sauce, stir together tomato juice, jalapeno peppers, cornstarch, and bouillion granules. Set aside.
Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary). Stir-fry zucchini and celery in hot oil for 1 minute. Add onion; stir fry about 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok/skillet.
Add half of the chicken to the wok/skillet. Stir-fry for 2 to 3 minutes or till done. Remove chicken. Stir-fry remaining chicken for 2 to 3 minutes. Return all chicken to wok/skillet. Push away from center of wok/skillet.
Stir sauce; add to center of wok/skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return vegetable to wok/skillet; stir ingredients together to coat with sauce. Arrange tomatoes atop. Cover and cook for 1 minute. Arrange tortilla chips on 4 individual dinner plates. Top with the chicken mixture. Serve immediately.
Makes 4 servings.
 Happy Emo Child · Fri Nov 19, 2004 @ 09:36pm · 1 Comments |
