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"Hunger is the best sauce in the world."--Cervantes

JT's Stir-Fry Chicken Recipe

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This recipe for JT's Stir-Fry Chicken is from The Little Family Cookbook , 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:  
1 ½ lb. of boneless chicken thighs
1 large onion, finely chopped
3 medium carrots, chopped
2 stalks celery, chopped
¼ head of green cabbage, chopped
1 cup of uncooked rice
1 cup of water
½ cup chicken broth

Directions:
Directions:
In a saucepan, stir together the rice and 1 cup of water. Cook using the package directions omitting the salt and margarine (you could also substitute noodles for the rice).

Cut up the chicken into cubes and cook in a large skillet over medium-high heat for about 5 minutes, stirring occasionally, until lightly browned (the chicken won't be done at this point). Transfer to a plate.

In the same skillet, cook the onions, carrots, and celery, still over medium-high heat, for 6 minutes or until the vegetables begin to soften, stirring frequently.

Stir in the chopped green cabbage and the chicken. Add about a ¼-½ cup of chicken broth (just enough to make it moist). Cover and cook for 10 minutes, or until the chicken is no longer pink in the center and the mixture is slightly thickened and browned. Serve the stir-fry over the rice. Season with a soy sauce or teriyaki sauce if you like.

Personal Notes:
Personal Notes:
JT made this recipe up while taking a culinary arts class during the summer.

 

 

 

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