Chicken Stir Frypoultry 4 chicken breasts; boneless skinless 2 large carrots; sliced in thin wheels 2 green pepper; diced 1 red pepper; diced, opt 2 tablespoon vegetable oil 1 1/2 cup chicken stock 2 tablespoon soya sauce; low sodium 2 tablespoon cornstarch hot water ----OPTIONAL ITEMS---- 2 garlic cloves; minced 1 tablespoon ginger, fresh; finely chopped 2 celery stalks; sliced 1 onion; diced 3 green onions; sliced 1/2 cup mushrooms; thin sliced 1 small brocolli stalk; * divided in small flower 1/2 small cauliflower; divided into small flower 1/2 lb green beans; * 1/2 lb asparagus tips; * 2 cup snow peas; strings removed 1 cup bok choy; sliced 1 cup bean sprouts; add at last minute with t ----OPTIONAL TOPPINGS---- 1/4 cup walnuts; cashews or peanuts 1/4 cup coconut; unsweetened, flaked 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. |
