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

Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry, by , is from Roots & Ramblings 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!

Contributor:  
Contributor:  
Harold Brothers

Category:
Category:

Ingredients:  
Ingredients:  
Sauce

1 Tbsp Corn Starch
2 Tbsp Cold Water
1/4 C Low Sodium Chicken Broth
3 Tbsp Low Sodium Soy Sauce
1/4 C Honey
1 Tbsp Toasted Sesame Oil
1/2 Tsp Crushed Red Pepper Flakes

Chicken Stir Fry

1 Lb Skinless Chicken Breast 1 inch cubes
Salt and Pepper to Taste
2 Tbsp Olive Oil divided
2 C Broccoli Florets
1/2 Yellow Bell Pepper 1 inch pieces
1/2 Red Bell Pepper 1 inch pieces
1/2 C baby Carrots
2 Tsp Minced Garlic
2 Tsp Minced Ginger

Directions:
Directions:
1.Whisk together water and Corn Starch. Add remaining ingredients of Sauce and set aside.
2. Add one Tbsp of olive oil to skillet or wok and heat over medium-high
3. Add Chicken in batches and season with Salt and Pepper Cook for 3 to 5 minutes until cooked through and remove from Skillet.
4. Reduce heat to Medium and add 1 Tbsp of Olive Oil to Skillet and add Broccoli, Bell Peppers, Carrots and cook, stirring occasionally until just crisp and tender. Add Ginger and Garlic cook for 1 minute
5. Add Chicken back to Skillet and stir gently to combine bringing to a Boil for 1 minute.

Serve with Rice or Noodles

Number Of Servings:
Number Of Servings:
4

 

 

 

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