Chicken and Vegi Stir Fry |
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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 2 |
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A quick nutritious meal served on a bed of rice or noodles. Easy on the tummy when someone is feeling a little under the weather! Ingredients:
2 tablespoons butter |
2 tablespoons cooking onions, diced small |
1 chicken breast, cooked & sliced on the diagonal |
4 mushrooms, sliced |
1 carrot, 1/4-inch dice |
1 celery rib, sliced on the diagonal |
1/2 cup peas, frozen |
1/4 cup tomato, diced |
1 cup lettuce, sliced or shredded |
3/4 cup chicken broth |
1 tablespoon soy sauce |
1/4 teaspoon sesame oil |
1 tablespoon sugar |
2 teaspoons tapioca starch |
1 tablespoon warm water |
Directions:
1. Prepare ingredients as directed as this will go quickly.
2. Melt butter in large skillet over med high heat.
3. Add onions once butter begins to bubble and reduce heat to med, stirring occasionally until onions start to smell sweet but not brown; approx 3 - 5 minutes.
4. Increase heat to med-high and add chicken, mushrooms and carrots, stirring frequently for 3 minutes or so.
5. Add frozen peas and reduce heat to med, cook for a minute or so and add celery and half of the green onions.
6. Combine broth, soy, sesame oil and sugar and stir until sugar is dissolved, and add to pan.
7. Simmer until vegetables are tender, 3 to 5 minutes.
8. Combine starch and water in a small container, shake or stir until combined; add to simmering pan and stir until thickened.
9. Serve on a bed of lettuce against a side of rice or noodles. Top with reserved green onions.
10. (I just pop a bag of Uncle Ben's microwave rice in the nuker for 1 min 30 secs.).
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