Hells Canyon Chukar Stir-Fry Recipe


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Hells Canyon Chukar Stir-Fry Recipe from the Recipes 4U Collection

 

Hells Canyon Chukar Stir-Fry Recipe

Recipe Ingredients

3 chukar breasts
2 egg whites
1/2 tsp salt
2 tsp cornstarch
3/4 cup oil, peanut

ADD

1/2 cup cashews or almonds, unsalted
4 green onions, cut diagonally
4 tbsp wine, chinese rice
2 tbsp soy sauce
1/2 lb peas, stems removed or-
8 oz peas, frozen, thawed

Recipe Preparation

Wash chukar and pat dry. Cut inot 1/2" cubes. Mix egg whites, salt and
cornstarch. Add chukar and toss to coat. Refrigerate for 20-30
minutes.

Heat oil in wak or deep-sided saute pan. Add chukar and quickly
stir-fry. Don't let pieces stick together. Cook 3 minutes. Remove
chukar to plate with slotted spoon. Reserve 2 T oil and pour into
clean pan or wok on high heat. Add the addtional ingredients.
Stir-fry cashews or almonds and green onions for 1 minute. Add rice
wine, soy sauce and chukar to pan. Stir 1 minute. Add snow peas and
stir 1 minute. Transfer immediately to heated platter. Serve with
rice.

 

 

Servings: 4

 

 

 

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Diet tips

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Hells Canyon Chukar Stir-Fry Recipe from Recipes 4U

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This Hells Canyon Chukar Stir-Fry Recipe is one of our Meat Recipes, which are collected from submissions from site visitors and `free to use` sources. It goes without saying that, as there are more than 50,000 recipes in the cookbook it is not practical to cook every single recipe, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, please let us know.


 

Hells Canyon Chukar Stir-Fry Recipe

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