"A very tasty stir fry recipe I put together with ingredients I had in the frig."
( cook as directed on pkg.)
chicken breast, cubed
onion, julienne cut
garlic cloves, crushed
baby carrots, julienne cut
celery, biased cut
1 (8 ounce) cans
sliced water chestnuts
Whisk together following ingredients for sauce
( to taste)
2 -3 teaspoons
rice wine vinegar
chicken bouillon granules
Marinate Chicken in Soy Sauce, in refrigerator 30 minutes to over night. Coat Chicken with Cornstarch just before cooking.
Heat a couple tablespoons canola oil in wok, Stir Fry Chicken at med/high heat (about 5 min.) until it is no longer pink. Remove from pan and set aside.
Heat a little more canola oil in pan, add onion and garlic, stir fry about 1 minute. Then add carrots, celery stir fry another minute then add peas and broccoli and continue to cook for about 1-2 minutes.
Add sauce, bring to a boil. Add waterchestnuts, bean sprouts and chicken. Stir fry another 2 minutes.
Serve over Hot Steamed Rice.
*Chili oil can be sprinkled on to add some spice.
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Stir Fry Vegetables and Chicken (cont.)