Chicken Stir Fry Recipe
Recipe Ingredients
4 chicken breasts, boneless skinless
2 large carrots, sliced in thin wheels
2 green pepper, diced
1 red pepper, diced, opt
2 tbsp vegetable oil
1 1/2 cup chicken stock
2 tbsp soya sauce, low sodium
2 tbsp cornstarch hot water
OPTIONAL ITEMS
2 garlic cloves, minced
1 tbsp ginger, fresh, finely chopped
2 celery stalks, sliced
1 onion, diced
3 green onions, sliced
1/2 cup mushrooms, thin sliced
1 small brocolli stalk, * divided in small flower
1/2 small cauliflower, divided into small flower
1/2 lb green beans, *
1/2 lb asparagus tips, *
2 cup snow peas, strings removed
1 cup bok choy, sliced
1 cup bean sprouts, add at last minute with t
OPTIONAL TOPPINGS
1/4 cup walnuts, cashews or peanuts
1/4 cup coconut, unsweetened, flaked
Recipe Preparation
Use optional vegetables when they are in season. *Immerse these
vegetables 1-2 minutes in boiling water before adding to stir fry.
Cut semifrozen chicken into bite size pieces, set aside. Add oil to
pan and stir fry chicken over medium high heat till browned on all
sides (about 3 minutes). Add carrots, peppers and any optional
vegetables and sprinkle with soya sauce. Stir fry vegetables until
softened. (approx 3-5 minutes) Mix cornstarch with hot water and add
to hot chicken stock. Pour in wok. Cover and steam stir fried
vegetables and chicken for about 2-3 minutes. Lift cover and cook,
stirring till sauce thickens, about 2 minutes more. Top with any
desired toppings (nuts or coconut). Serve over hot cooked rice.
Servings: 4
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