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  Chicken Stir Fry
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
4 Chicken breasts, boneless skinless
2 large Carrots, sliced in thin wheels
2 Green pepper, diced
1 Red Pepper, diced, opt
2 tbsp Vegetable oil
1 1/2 cup Chicken stock
2 tbsp Soya sauce, low sodium
2 tbsp Cornstarch
2 tbsp -hot water

MMMMMOPTIONAL ITEMS

2 Garlic cloves, minced
1 tbsp 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 flowerets
1/2 small Cauliflower, divided into small flowerets;*
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 toppings

MMMMMOPTIONAL TOPPINGS

1/4 cup Walnuts, cashews or peanuts
1/4 cup Coconut, unsweetened, flaked
Instructions:
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.
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