Chicken Stir Fry

Try this Chicken Stir Fry recipe, or contribute your own. "Vegetables" and "Poultry" are two of the tags cooks chose for Chicken Stir Fry.

Cuisine: AmericanMain Ingredient: Chicken

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Ingredients

Ready in 1 hours
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Original recipe makes 4

Verified by stevemur

1/4 cCoconut; unsweetened, flaked

4 Chicken breasts; boneless

2 Green pepper; diced

1 1/2 cChicken Stock

2 stalksCelery; sliced

1/2 smCauliflower; divided

2 tbCornstarch

2 tbVegetable oil

2 Garlic; minced

1 tbGinger, fresh; finely chopped

1 Onion; diced

1 cBok choy; sliced

2 lgCarrots; sliced thin

1/2 lbGreen beans; see note *

2 tbSoya sauce low sodium

2 tbwater; hot

3 Green onions; sliced

1 Red Pepper; diced, opt

1/4 cWalnuts; cashews or peanuts

1/2 cMushrooms; thin sliced

1/2 lbAsparagus tips; see note *

2 cSnow peas; strings removed

OPTIONAL TOPPINGS

1 sm stalkBrocolli; divided (see note*)

OPTIONAL ITEMS

1 cBean sprouts; add at last

Chicken Stir Fry Preparation

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.