"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken & Veggie Stirfry Recipe

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This recipe for Chicken & Veggie Stirfry, by , is from The Hatt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Blomely
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp vegetable oil, 1 lb skinless boneless chicken breasts, 4 medium carrots cut in strips, 1 can cram of mushroom soup, 3 tbsp water, 1 tsp soya sauce, 2 green onions sliced,

Directions:
Directions:
In a large skillet heat 1/2 of the oil, add chicken and cook until golden. Set aside. In the same skillet heat remaining oil, stirfry carrots until tender. Stir in the soup, water, soya sauce and onions. Bring to a boil. Add browned chicken and heat through. Serve over rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is very good. You can add other veggies if you like. Red, green, yellow orange peppers. Or veggies you prefer.

 

 

 

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