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    Chicken: Stirfry


    Source of Recipe


    SheHuffer

    List of Ingredients




    Thinly slice any or all of the following vegetables (unless otherwise noted). Quantities will depend on the size of the batch you are making.

    Green Cabbage
    Carrots
    Celery
    Onions (thick sliced)
    Green Onions
    Peppers (Green, Red, Yellow, Orange…whatever)
    Bok Choy
    Tomatoes (chopped)
    Mushrooms (thick sliced – any variety you like)
    Broccoli (small flowerets)
    Bean Sprouts
    Water Chestnuts (canned – rinsed, limit the amount of these)
    Bamboo Shoots (canned – rinsed, limit the amount of these)
    Any other veggies that sound good (and are on plan )

    Chicken Breast (either raw or precooked)
    No Salt Chicken Stock
    Red Pepper Flakes
    Arrowroot

    Recipe



    1. Prep all veggies and chicken. Set aside.
    2. Heat Wok, or very large pan on High heat until very hot. Add small amount of chicken stock and some red pepper flakes. Bring to boil.
    3. Add chicken, cook until no longer pink (or just for a minute if precooked).
    4. Add veggies and stir-fry until bright in color and just starting to get a little soft. (You want them to still be crisp).
    5. Add small amount of arrowroot mixed with chicken stock. Pour into veggie mixture and mix in so “sauce” will thicken slightly.
    6. Serve with white rice or rice noodles.

 

 

 

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