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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stir Fry Recipe

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This recipe for Stir Fry is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breasts
4-5 Carrots
1 tree Broccoli
1 Can Pineapple Chunks
1/2 Can Chicken Broth
3/4 C Brown Sugar
2 heaping T cornstarch
1/2 tea. soy sauce
1/2 tea. onion salt
rice or Chinese noodles to serve over
Directions:
Directions:
Lightly oil the bottom and sides of pan. Cook chicken breasts sliced thin. Remove from pan and set aside. Diagonally slice carrots and add broccoli. Slow cook in wok. When veggies are steamed, add pineapple.

SAUCE:
Stir together chicken broth, brown sugar, cornstarch, soy sauce and onion salt. Stir well to dissolve cornstarch.

Put chicken back in wok and stir in with veggies and sauce. Cook until sauce thickens and makes a glaze like coating.

Serve over rice or noodles.

 

 

 

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