Stir Fry Vegetables and Chicken

A very tasty stir fry recipe I put together with ingredients I had in the frig.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  cups white rice (cook as directed on pkg.)
• 1  whole chicken breast, cubed
•  soy sauce
• 1  tablespoon cornstarch
• 1⁄2 onion, julienne cut
• 3  garlic cloves, crushed
• 10  baby carrots, julienne cut
• 3  stalks celery, biased cut
• 1  lb  snap peas
• 1  cup broccoli floret
• 12  ounces bean sprouts
• 1 (8 ounce) can sliced water chestnuts

• Whisk together following ingredients for sauce

• 1  cup water
• 1⁄4 cup soy sauce (to taste)
• 2 -3  teaspoons  rice wine vinegar
• 2  teaspoons  sesame oil
• 1  tablespoon cornstarch
• 2  teaspoons chicken bouillon granules

Directions

1. Marinate Chicken in Soy Sauce, in refrigerator 30 minutes to over night. Coat Chicken with Cornstarch just before cooking.
2. 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.
3. 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.
4. Add sauce, bring to a boil. Add waterchestnuts, bean sprouts and chicken. Stir fry another 2 minutes.
5. Serve over Hot Steamed Rice.
6. *Chili oil can be sprinkled on to add some spice.