Chicken Stir Fry Recipe

Use optional vegetables when they are in season.

* Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry.

Step 1

Cut semi-frozen 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.

Things You'll Need

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

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