Chicken Stir Fry

I love stir-fry.  I just don’t like eating it at restaurants or getting the frozen kind, because I hate all of the preservatives used in it.  I was really excited when I found this recipe and it was really yummy.

There is something great about using fresh ingredients for a meal.  I don’t mind chopping up a bunch of ingredients.  It’s actually quite soothing.

It makes the rice taste so yummy when you let the juices mix with it for a bit.

Chicken Stir Fry

– 1 c sliced celery

– 1 c sliced carrots

– 1 c chopped onion

– 4 T oil, divided

– 3/4 c each julienned green, red, and yellow pepper

– 3/4 lb boneless, skinless chicken breasts cut into bite size pieces

– 1/2 lb fresh mushrooms, sliced

– 1 8-oz can sliced water chestnuts, drained

– 1 1/2 c chicken broth

– 2 T soy sauce

– 2 T vinegar

– 2 garlic cloves, minced

– 1/4 t ground ginger

– 1/8 t cayenne pepper

– 2 T cornstarch

– 1/4 c additional chicken broth

– 3 c hot cooked rice

In a large skillet, saute celery, carrots, and onion in 3 T of oil for 2 minutes.

Add peppers; cook for 2-4 minutes or until crisp tender.  Remove with a slotted spoon to paper towels.  Add chicken, mushrooms and remaining oil; stir fry 4 minutes.

Stir in water chestnuts; cook 2-3 minutes longer or until heated through.  Remove with a slotted spoon to paper towels.

Drain skillet; add the broth, soy sauce, vinegar, garlic, ginger, and cayenne.

Combine cornstarch and 1/4 cup broth until smooth; stir into broth mixture.  Bring to a boil; cook and stir 2 minutes or until thickened.

Reduce heat; return vegetables and chicken to pan.  Cook for 5 minutes or until heated through.

Serve over rice.

6 servings.

3 thoughts on “Chicken Stir Fry

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