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Stir Fry Recipe

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This recipe for Stir Fry, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison Jensen
Added: Tuesday, February 15, 2011

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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