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.