Chicken Stir-Fry

My personal favorite stir-fry recipe. Great on its own, or over rice! For the curious: the seasoning mix adds maybe another 10 calories per serving. You could also try adding bean sprouts, sliced mushrooms, and sugar snap pea pods.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  lb boneless skinless chicken breast, cut into thin strips
• 3  medium carrots, thinly sliced
• 2  cups broccoli florets
• 5  stalks celery, thinly sliced
• 2 (8 ounce) cans sliced water chestnuts, drained
• 2 (8 ounce) cans  sliced bamboo shoots, drained
• 1 (8 ounce) can  baby corn
• 3  garlic cloves, crushed
• 1 (3/4ounce) envelope  sun-bird  stir fry seasoning
• 2  tablespoons  vegetable oil

• To Prepare Seasoning

• 2  teaspoons sugar
• 2  tablespoons low sodium soy sauce
• 1⁄3 cup water

Directions

1. Mix seasoning, soy sauce, sugar, water, and garlic in small bowl; set aside.
2. Heat vegetable oil in large (12" or greater) skillet or wok.
3. Stir-fry chicken until browned (around 10 minutes).
4. Add vegetables and stir-fry another ten minutes or so (until vegetables are hot and beginning to soften slghtly).
5. Pour sauce into skillet/wok and continue stir-frying until sauce thickens (1-2 minutes).
6. Serve with rice, chow mein noodles, and/or some egg drop soup. Enjoy!