My fellow gardening neighbors were heading out of town for a few days, so they rang the door bell this morning and handed over some sugar peas from their garden that needed to be consumed. I planted sugar SNAP peas this year, but no sugar peas, so this was quite the treat! This recipe is perfect for spring veggies, including these baby carrots:
Actually, the carrots never got a chance to grow up since I needed to pull them to make space for the yellow squash plant that is starting to sprawl into the carrots' territory!
Source: Adapted from allrecipes.com
2 T. cornstarch
1 c. chicken stock
1 T. soy sauce
1 lb. skinless, boneless chicken breast, cut into strips
5 c. cut-up vegetables (such as broccoli, mushrooms, carrots, celery, red or green peppers and green onions)
1/4 t. ground ginger
1 clove garlic, crushed
4 c. hot cooked brown rice
salt and pepper to taste
Mix cornstarch, chicken stock and soy sauce.
In a large non-stick skillet, stir-fry chicken in hot oil until browned. Remove chicken.
Add vegetables, ginger and garlic powder and stir-fry until crisp-tender.
Stir stock mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.
Yield: 4 Servings
Yield: 4 Servings
My Notes:
For the veggies, I used broccoli, baby carrots and green onions from my garden, some local mushrooms, and my neighbor's sugar peas - so very cool! :)
For the chicken, I simply used a roasted chicken breast from the freezer.
And, the chicken stock was home canned. :)
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