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

Oriental stir Fry Recipe

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This recipe for Oriental stir Fry, by , is from Mamaw's Favorite 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!



2 tsp oil
1 tsp Chinese sesame oil
10 ounces skinned and boned chicken breasts cut into thin strips
1 garlic clove, thinly sliced
1/4 tsp each grated pared ginger root and salt
1/8 tsp each black pepper and paprika
1 cup thinly sliced onions
1/2 cup each julienne-cut red and green bell peppers (thin strips)
1/2 cup diagonally sliced celery (about 1/4 inch thick slices)
3/4 cup canned chicken broth, divided
1 Tbsp soy sauce
2 tsp cornstarch
1 cup cooked long grain rice (hot)

Heat 12 inch skillet or wok; add oils and heat. Add chicken, garlic, and ginger; sprinkle with salt, pepper, and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1-2 minutes.

Add vegetables and half the broth and stir to combine; cover and let cook until vegetables are tender crisp, 1-2 minutes.

In measuring cup or small bowl combine remaining broth, soy sauce, and cornstarch, stirring to dissolve cornstarch; add to chicken mixture and cook; stirring constantly, until mixture is thickened.

Arrange rice in a circle around edge of serving platter and spoon chicken mixture onto center of platter.

Number Of Servings:
Number Of Servings:
2 servings




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