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The best source of news is always around the family dinner table.
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Chicken Stir Fry
I guess I am on a Chinese kick this week. Last
week I send you a Sweet and Sour Pork recipe and a few of you
emailed me and said that you really enjoyed it and ask for a
Stir Fry Recipe. On vacation one year we took our daughter
Shelly her husband and children to Florida. We stayed in a suite
on the beach mainly so we could cook some of our own meals as
traveling is pretty expensive. The rest of the family was still
enjoying the beach and I went in to start dinner, Chicken Stir
Fry. Talk about flavor and the aroma is almost inspirational. As
people walked up from the beach for the day I could here them
say, “What smells so good and where is that coming from?” I hope
you enjoy this one as much as we do. It is real simple and quick
to prepare. Enjoy!
Chicken Stir Fry
2 tablespoons soy sauce
1# chicken breast (cut up thin on the bias)
3 or 4 carrots (cut thinly on the bias)
1 small head broccoli (cut up small)
1 bunch pea pods
1 can sliced water chestnuts drained
4 green onions
2 to 3 cloves of garlic pressed
Oil for frying (I use olive oil)
2 packages of stir fry seasoning (I use Sun-Bird brand)
I chop up all vegetables and keep them separated as you add them
at different times. Heat oil and garlic together. Add chicken to
hot oil and garlic and cook till chicken is done. Then I pull
the chicken to the sides of my wok and add the carrots, broccoli
and onions, stir fry, then add the water chestnuts and peapods,
and stir fry. Now I mix 2 packages of stir fry seasoning
according to directions on package and add to my stir fry till
thick and bubbly. I usually add 12 to 15 more drops of soy sauce
to add more flavor! Now serve over a bed of rice and you have a
wonderful meal. ENJOY |
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