Richmond, Indiana - 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