"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Poultry Chicken Stir Fry Recipe

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This recipe for Poultry Chicken Stir Fry, by , is from Treasures from Lucille's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, February 1, 2011


2 large chicken breasts cut in thin 1-inch pieces
2 large carrots thinly bias sliced
1 cup broccoli buds
1 cup fresh mushrooms thinly sliced
1 cup fresh pea pods, halved lengthwise
2 stalks celery, thinly sliced
1 8-ounce can water chestnuts drained and thinly sliced
1/3 cup cold water
2 tsp. cornstarch
2 tsp. soy sauce
1 tbsp. dry sherry
2 tbsp. cooking oil
1 clove garlic, minced
4 green onions, thinly sliced
1/2 cup fresh bean sprouts

Stir water into cornstarch; stir in soy sauce and sherry. Set aside. In covered saucepan, cook carrots in salted water for 3 minutes. Drain and set aside. Preheat wok to high heat; add cooking oil. Stir fry garlic for 30 seconds; add green onions and stir fry for 1 minute. Add celery,water chestnuts and bean sprouts and stir fry for 1 minute. Remove from wok and add carrots, broccoli, pea pods and mushrooms. Stir fry 1 minute. Remove from wok. Add more oil if needed and add chicken to wok and stir fry until browned. Remove from wok and stir soy sauce mixture into wok and cook until bubbly. Add meat and vegetables back to wok and cook until heated through. Serve atop rice or with fried rice.

Number Of Servings:
Number Of Servings:
4 - 6




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