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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken-Vegetable Stir Fry Recipe

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This recipe for Chicken-Vegetable Stir Fry, by , is from ., one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Stewart Murphey


6 chicken breasts
cup low sodium soy sauce
cup vegetable or canola oil
2 teaspoons sesame seeds
1 cup fresh broccoli flowerets
1 small onion, thinly sliced
lb fresh snow peas
cup fresh sliced mushrooms
1 tablespoonful cornstarch
cup water

Cut chicken up into cube sized pieces. Marinate in the first three ingredients. Let marinate for at least 30 minutes (can marinate overnight if desired). Cook chicken in a medium skillet on medium high heat until white. Remove chicken, but leave juices in pan. Add vegetables and cook for a couple of minutes until tender crisp. Add chicken. Combine cornstarch and water, mixing well with a fork. Add to mixture and stir until thickened over low heat (may need to come to a slight boil to thicken).

Serve over rice.




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