Chicken Stir Fry

Recipe Ingredients

4		Chicken breasts - boneless
2		Carrots - sliced in thin (large)
2		Green pepper - diced
1		Red pepper; diced - opt
2 tablespoons	30ml	Vegetable oil
1 1/2 cups	355ml	Chicken stock
2 tablespoons	30ml	Soya sauce - low sodium
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	- hot water
		Optional Items
2		Garlic cloves - minced
1 tablespoon	15ml	Ginger - fresh, finely chopped
2		Celery stalks - sliced
1		Onion - diced
3		Green onions - sliced
1/2 cup	118ml	Mushrooms - thin sliced
1 cup	146g / 5.1oz	Broccoli stalk - * divided in (small)
		Flowerets
1/2		Cauliflower - divided into (small)
		Flowerets - *
1/2 lb	227g / 8oz	Green beans - *
1/2 lb	227g / 8oz	Asparagus tips - *
2 cups	474ml	Snow peas - strings removed
1 cup	237ml	Bok choy - sliced
1 cup	160g / 5.6oz	Bean sprouts - add at last
		With toppings
		Optional Toppings
1/4 cup	59ml	Walnuts - cashews or peanuts
1/4 cup	23g / 0.8oz	Coconut; unsweetened - flaked

Recipe Instructions

Use optional vegetables when they are in season. *Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry.

Cut semi-frozen 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.

Source:
Chan Downard and Jean Galton

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.