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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Wok/Stir-fry Recipe

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This recipe for Wok/Stir-fry is from LANSING FAMILY RECIPES, 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:  
4-6 skinless, boneless chicken breasts, cubed
1 bag stir-fry vegetables (may use fresh, if desired)
2 c. chicken broth (may use homemade, if desired)
5-6 chicken bouillon cubes
cornstarch and water
desired amount of cooked rice
Directions:
Directions:
Fry chicken breast in oil in wok or pan. Take out and set aside. Put vegetables in pan and fry to slightly underdone. Add chicken broth and bouillon cubes. Mix. Add chicken. Make a cornstarch and water thickening. Add slowly to stir-fry until desired consistency. Serve over rice

 

 

 

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