Stir Fry Vegetables and Chicken |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A very tasty stir fry recipe I put together with ingredients I had in the frig. 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 |
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.
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