Chicken Stir Fry

4 Servings

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Chicken Stir Fry Ingredients

4 Chicken breasts; boneless	1 Onion;diced
2 lg Carrots; sliced in thin	3 Green onions;sliced
2 Green pepper;diced	1/2 c Mushrooms; thin sliced
1 Red Pepper;diced, opt	1 sm Brocolli stalk;* divided in
2 tb Vegetable oil	1/2 sm Cauliflower;divided into
1 1/2 c Chicken stock	1/2 lb Green beans;*
2 tb Soya sauce;low sodium	1/2 lb Asparagus tips;*
2 tb Cornstarch	2 c Snow peas; strings removed
2 tb -hot water	1 c Bok choy;sliced
OPTIONAL ITEMS	1 c Bean sprouts; add at last
2 Garlic cloves; minced	OPTIONAL TOPPINGS
1 tb Ginger, fresh;finely chopped	1/4 c Walnuts; cashews or peanuts
2 Celery stalks; sliced	1/4 c Coconut; unsweetened, flaked

Instructions for Chicken Stir Fry

Use optional vegetables when they are in season. *Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry. Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir fry chicken over medium high heat till browned on all sides (about 3 minutes). Add carrots, peppers and any optional vegetables and sprinkle with soya sauce. Stir fry vegetables until softened. (approx 3-5 minutes) Mix cornstarch with hot water and add to hot chicken stock. Pour in wok. Cover and steam stir fried vegetables and chicken for about 2-3 minutes. Lift cover and cook, stirring till sauce thickens, about 2 minutes more. Top with any desired toppings (nuts or coconut). Serve over hot cooked rice. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized