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.


To me, there is nothing better than fresh, handpicked food.  Over the summer, I went to Scott’s Berry Farm in Moneta, Virginia and picked these delectable strawberries!

One of these tubs was for Mom and the other was for me.  I think we both ended up using all of them!

One of the things that I made with mine was strawberry bread.  It was very yummy and had chunks of strawberries inside of it.  It was best served warm.  I also made strawberry muffins that were really good, but I don’t have a picture of them.

Strawberry Bread


  • 2 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 1/4 cups chopped pecans (I left these out)


  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
  2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.