Friday, May 27, 2011

Chicken Stir Fry

Chicken Stir-Fry with lots of veggies. This recipe makes an easy weekday meal.
Chicken Stir-Fry

Chicken Stir-Fry

This is a fast weekday meal. Add whatever and how many veggies you want.  It's a great way to use up all those vegetables in your refrigerator crisper! Serve with rice and you've got a complete meal.

Serves 4

2 tablespoons soy sauce
1 teaspoon vegetable oil
1 teaspoon honey
1 clove garlic, minced
2 boneless, skinless, chicken breasts cut into strips

1 tablespoon cider vinegar
2 teaspoons honey
2 tablespoon soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch

1 tablespoon fresh ginger root, minced fine
1 clove garlic, minced
1 jalapeno pepper, seeded, chopped fine
½ onion, thinly sliced
1 cup broccoli florets
2 celery stalks, thinly sliced
2 carrots, thinly sliced
1 cup shredded cabbage
1 cup spinach, washed, stems removed

Marinade: Combine soy sauce, oil, honey and garlic together in a small bowl. Add chicken and mix all together. Leave while you prepare vegetables.

In a small bowl combine the cider vinegar, honey, soy sauce sesame seed oil, and cornstarch, set aside.

Heat wok over medium high heat. Stir fry chicken until cooked through about 5 minutes. Remove chicken. Add all vegetables to wok and stir-fry until tender about 5 minutes, adding a little water if bottom gets dry. Add sauce and chicken and stir until thickens. Serve with rice.

Chicken Stir Fry With Lots Of Veggies
Lots of veggies can go into this stir-fry

Other Recipes You May Like:

Veggie Stir-Fry with Tofu Wedges, Quinoa and Tahini Sauce

No comments: