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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stir Fried Chicken and Vegetables Recipe

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This recipe for Stir Fried Chicken and Vegetables is from A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 # thinly sliced strips of boneless chicken
2 cloves minced garlic
1 tsp. dry ginger powder (or 1/2 tsp fresh grated ginger
1/2 C of the following vegetables (cut in about 3/4" pieces) onions, green pepper, mushrooms, celery, carrots, broccoli, pea pods (you may decided which ones you want to choose....there is no exact way to make this. Use about 3-3 1/2 cups of vegetables total) SAUCE: 1/2 C chicken broth, 1 T cornstarch, 2 T soy sauce, 1 tsp. sugar
Directions:
Directions:
Prepare sauce. Set aside. In a wok (or large fry pan with deep sides) heat 1 T oil. Stir in garlic and ginger. Add chicken and stir fry until no pink remains. Remove chicken to bowl. Stir fry veggies until crisp tender (starting with the most dense veggies like carrots, celery, etc. Add chicken and sauce. Cook, stirring constantly until bubbly. Serve over cooked rice.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Cutting up the veggies is the job that takes the most time. The actual cooking is less than 20 minutes. (NOTE: Cut up veggies and keep in refrigerator in zip lock bags and you can make this dish more quickly that you can wait for fast food.....)

 

 

 

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