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Stir Fry Chicken

Mom and I love main dishes loaded with lots of vegetables.  We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.

Cut in chunks and brown in a large skillet sprinkled with salt and a little water:

1 lb. chicken breast

In separate bowl, cut the following vegetables in chunks:

3 large carrots
1 cup cauliflower
1/2 green or red pepper
1 cup broccoli
1 cup celery

Simmer the above in water in skillet until partially done, then add:

2 green onions (chopped)
1 cup frozen peas

Cook until crispy tender.  Add chicken chunks.  In another saucepan combine:

1/3 cup brown sugar
1 tsp. chicken broth (or 1 bouillon cube)
4 tsp. cornstarch
3 Tbsp. cider vinegar
1 cup water
3 Tbsp. soy sauce

Bring to boil, stirring constantly and cook 2 minutes.  Pour over vegetables and cook another 3 minutes.  Serve over:

3 cups cooked rice

Top with:

chow Mein noodles

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