2 chicken breasts, boneless, skinless
2 tbsp vegetable oil
1 cup broccoli florets
1/2 cup celery, sliced
1/2 cup sweet red or green pepper
1 onion, chopped
1 garlic clove, minced
1 tsp gingerroot, minced [optl]
1/2 cup chicken stock
2 tbsp soy sauce
2 tsp cornstarch
1 pinch salt
1 pinch pepper
A Recipe for
Live-Well: Stir-Fry Chicken & Vegetables
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This Recipe for Live-Well: Stir-Fry Chicken & Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
If you enjoy this Live-Well: Stir-Fry Chicken & Vegetables Recipe - you should enjoy the recipe collections you can find on the websites below:
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This is a recipe for Live-Well: Stir-Fry Chicken & Vegetables from the recipe cookbook of Recipes-to-go (Asian)
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Cut chicken into bite-size strips. In wok or large skillet, heat half
of the oil over medium-high heat; stir-fry chicken strips for about 3
minutes or until no longer pink. Transfer to bowl; set aside.
Add remaining oil to wok; stir-fry broccoli, celery, sweet pepper,
onion, garlic, and ginger for 1 minute. Pour in chicken stock; cover
and steam for about 2 minutes or until vegetables are tender-crisp.
Return chicken to wok along with any accumulated juices. Whisk soy
sauce with cornstarch; stir into wok. Cook, stirring, for about 1
minute or until sauce is thickened slightly. Stir in salt and pepper.
Per Serving: about 315 calories, 30 g protein, 16 g fat, 13 g
carbohydrate
Tip: instead of chicken in this stir-fry, you can use extra-firm tofu,
boneless turkey, lean pork or beef cut across the grain. Vary the
vegetables, too, by adding snow peas, thinly sliced carrots or sliced
or whole small mushrooms. If adding bean sprouts, mix them in just
before serving.
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen. Adapted
from Carol Ferguson's "Really Cookin'" ~ Maxwell
Macmillan/Prentice-Hall, 1994
[-=PAM=-] PA_Meadows@msn.com
Serves: 2
Live-Well: Stir-Fry Chicken & Vegetables Recipe brought to you by Recipes To-Go