4 Chicken breasts; boneless
-skinless
2 lg Carrots; sliced in thin
-wheels
2 Green pepper;diced
1 Red Pepper;diced, opt
2 tb Vegetable oil
1 1/2 c Chicken stock
2 tb Soya sauce;low sodium
2 tb Cornstarch
2 tb -hot water
----------------------OPTIONAL ITEMS----------------------
2 Garlic cloves; minced
1 tb Ginger, fresh;finely chopped
2 Celery stalks; sliced
1 Onion;diced
3 Green onions;sliced
1/2 c Mushrooms; thin sliced
1 sm Brocolli stalk;* divided in
-small flowerets
1/2 sm Cauliflower;divided into
-small flowerets;*
1/2 lb Green beans;*
1/2 lb Asparagus tips;*
2 c Snow peas; strings removed
1 c Bok choy;sliced
1 c Bean sprouts; add at last
-minute with toppings
---------------------OPTIONAL TOPPINGS---------------------
1/4 c Walnuts; cashews or peanuts
1/4 c 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.
