Friday, September 9, 2011

Chicken stir fry

We got this recipe from our sweet Lin's salesman Al, and I changed it up a little.  It was great as he made it, and great how I made it!  Even my kids loved it.  I used the Tupperware chop & prep to chop the onions really small so they wouldn't notice :)

In a bowl combine:
2 c. chicken stock
3 T. soy sauce
2 T. cornstarch
1/2 t. ground ginger
Mix & set aside

Chop up desired vegetables- I used:
carrots, sugar snap peas, celery, onion, 1/2 of a red pepper, and green peas
You could also use:
broccoli, snow peas, water chestnuts, and any other veggies you like

In a frying pan cook chopped up veggies in enough peanut oil to coat the bottom of the pan.  You want the veggies cooked but still a little crispy.
Put veggies in a bowl and set aside.

Cut up chicken into desired slices
cook chicken in enough peanut oil to coat the pan again
sprinkle on chicken:
2 t. garlic powder
1 t. onion salt
(and other seasonings you like)

Once chicken is cooked, add chicken broth mixture and cook until it starts to thicken then add veggies.
Serve over rice.  Add soy sauce as necessary for more flavor.

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