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STIR FRY ~ CHICKEN AND VEGETABLES Recipe

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This recipe for STIR FRY ~ CHICKEN AND VEGETABLES, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
PART A:
3/4 - 1 lb. chicken breast, boneless, cut in strips
1 1/2 T. cornstarch
1 T. soy sauce
1 T. sherry
1 tsp. ginger
1 clove garlic, minced

PART B:
1/2 c. green onion, sliced
1/2 c. celery, sliced
2 c. mushrooms, sliced
1 - 8 oz. water chestnuts, drained and sliced
1 - 6 oz. La Choy frozen pea pods

PART C:
1/2 c. green pepper
2 c. broccoli
2 c. bean sprouts

SAUCE:
1 c. chicken broth
4 T. soy sauce
3 T. cornstarch
2 T. sugar

PART D:
3 c. spinach, chopped

Directions:
Directions:
Marinate chicken with Part A ingredients for several hours. Coat wok with non-stick spray. Add chicken and cook on high until chicken is no longer pink.

Add Part B and cook two minutes. Add Part C and cook another two minutes. Add sauce and then Part D. Cover and cook two minutes. Serve directly from the wok with rice. Tip: Chop vegetables the night before and place in ziploc bags labeled Part A, B, C and D.

 

 

 

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