Thursday, June 9, 2011

Chicken and Vegetable Stir-Fry

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

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

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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