This is a quick and easy Stir Fry that my family loves. Add some egg rolls and you
have a great dinner.
Once again, I just throw this stuff together so I will try to get measurements close.
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| Drain a can of water chestnuts and bean sprouts. For my family I use two of each. |
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| Chop celery. I use about 3 - 5 stalks. |
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| Slice one green pepper. |
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| Slice one onion. |
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| 1/4 - 1/2 t ginger. |
Stir fry the veggies with the ginger in a wok or pan with 2 T oil. I use olive or canola oil. Cook about 1 - 3 minutes just until tender crisp. Remove from pan.
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| Cut chicken breasts into bite sized pieces. I use 1 breast per 2 servings. Stir fry chicken until meat is completely cooked. Add the stir fried veggies and the canned veggies back into the pan. |
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| Add 1 - 2 Cups broth. I add a little more because we all like the juice. Bring to a boil. |
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Mix 2 t. of cornstarch with 2 T soy sauce. You can adjust this to your taste.
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| Create a pool of juice in the middle of the dish. |
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| Add the soy mix and stir in completely until thickens. |
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| Serve over rice. There are healthier rice alternatives but we seem to fall back on this. |
You can add mushrooms, pea pods or other vegetables. This is what our family likes. Leftovers are rare.
