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Chicken Stir Fry




Source of Recipe


Jo Gainey


List of Ingredients




1/2 lb. chicken strips or 2 boneless breasts cut up
2 Tablespoons olive oil
1 cup frozen stir fry vegetables
1/4 cup water
1 packet Splenda
dash of Tabasco
1/2 teaspoon ground ginger
1 Tablespoon soy sauce



Recipe



To a hot wok add olive oil, then sauté chicken in olive oil
over medium high heat for a few minutes until almost done.
Push meat up on the sides of the pan, and add vegetables and
fry for two minutes.

Mix all remaining ingredients together well in a cup or
small bowl, remove/avoid lumps.)

Push veggies up on the sides of the wok and reduce heat to
medium, add sauce mix, and cook for about 5 minutes. Sauce
should be thickened to a nice glaze when done. Mix sauce
with meat and veggies and serve immediately.

Vegetables can be frozen stir-fry veggies. Or, use your own
favorite mix of onion, peppers, broccoli, cauliflower, water
chestnuts, bean sprouts, bamboo shoots, or other low-starch
Chinese veggies, etc. Have veggies cut up and ready to use
before starting to cook.