Stir Fry Vegetables and Chicken

Submitted by Melinda 2

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

 

• Ready In: 40mins
• Ingredients: 18
• 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.