Tuesday, March 22, 2016

Chicken Stir Fry

 This recipe is an easy way to sneak in veggies and a great way to use up leftover cooked chicken.

You'll Need
  • 2 medium onions, thinly sliced
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced water chestnuts
  • 28 ounces drained bean sprouts
  • 1/2 cup bamboo shoots
  • 2 tablespoons cornstarch
  • 2 cups cooked chicken cut in large bite sized pieces
  • 4 large celery stalks cut diagonally into 1 inch pieces
  • 2 tablespoons cooking oil
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • Ground pepper
  • Cooked rice or noodles

Directions 
  • In a large skillet, heat oil and cook onions until slightly soft.
  • Add celery, mushrooms and 1 1/2 cup chicken broth.
  • Cook over low heat for 10 minutes, stirring a few times.
  • Add water chestnuts, bean sprouts and bamboo shoots.
  • In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth.
  • Add mixture to the large skillet, along with the cooked meat.
  • Add freshly ground pepper and mix well.
  • Simmer for 10 minutes.
  • Serve over rice or noodles

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