Chicken Stir Fry

This recipie is not anything new. It's just my variation of a stir fry. I use more variety of vegetable than I've seen in most recipies.

  • 2 Boneless chicken breasts, sliced thinly
  • ¼ C. soy sauce
  • 1" piece of ginger root,peeled
  • 3 cloves of garlic
  • 2 Tbs. olive oil or grape seed oil
  • 8 oz sliced mushrooms
  • ½ C. carrots, sliced at an angle
  • ½ C. small broccoli flowerettes
  • ½ C. snow or sugar snap peas
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • ½ tsp. chicken base(salt free!) or about ½ C. salt free broth
  • 1-2 Tbs. cornstarch
  • 1 C. pitted black olives (optional)
Put the chicken into a bowl with the soy sauce. Have all the vegetables cut and ready to put into the pan. The vegetables listed are only suggestions. Any vegetables work. (Sometimes in winter I use a bag of frozen stirfry vegetables.)

Chop the ginger and garlic finely and brown it in a frying pan or wok in the oil. Be careful not to burn it! Before it is brown, add the chicken (hold back the soy sauce) and cook that until it is white. Stir in the chicken base/broth and the reserved soy sauce. Add the hardest vegetables. Cook about 3 minutes and add the other vegetables and mushrooms. Cook about another 3 minutes or so (Make sure the chicken is cooked through.) and mix the cornstarch with a little cold water and make sure ALL the lumps are out then add it to the cooking mixture and blend it in. Serve with rice.

I've taken to making this without the chicken base or broth and cornstarch. I use a little Sun-Bird Oriental Vegetable Stir-Fry or Hot & Spicy Szechwan seasoning mix. I don't follow the package directions, but just sprinkle it on and mix in to taste. It doesn't make as much sauce, but ithas a ligher taste.


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