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This recipe for CHICKEN STIR FRY, by , is from Recipes from the EIDNESS-NABERHOOD, 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!

Connie Eidness-Naber Watson


1 lb. chicken breast, boneless/skinless, ½ inch chunks
2 T. sesame oil
5 cups vegetables of choice, peppers, celery, broccoli, cauliflower
1-8 oz. can sliced water chestnuts
1½ cups chicken broth, divided
¼ cup soy sauce
1 T. sugar
3 garlic cloves, minced
1 tsp. red pepper flakes
1 tsp. ground ginger
1 T. corn starch
Chow Mein noodles or cooked white rice

In wok or deep 12 inch skillet, heat oil on med-high. Add chicken,
cook and stir for 3 minutes. Add vegetables and chestnuts to pan with
½ cup chicken broth, cover and cook about 8 minutes or until
vegetables are tender but crunchy. Uncover and cook 2 more minutes to
evaporate most of the liquid. In small bowl, mix together, 1 cup broth,
soy sauce, garlic, sugar, ginger, pepper flakes and cornstarch. Add
chicken to vegetables. Stir in sauce, bring to a boil and cook about
3 minutes until sauce thickens. Serve over rice or Chow Mein noodles.

Personal Notes:
Personal Notes:
“Blessed are those who trust in the Lord and have made the
Lord their hope and confidence.” Jeremiah 17:7




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