Quick Chicken Stir-Fry

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I love stir fry. They are a quick and easy dinner solution. Simply cook up some rice or some noodles and you will have a family-pleasing meal in minutes.

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My favorite is chicken stir fry, and I make this stir fry using a very simple recipe taught to me by a Chinese lady about 15 years ago. Since then I have tried a few of other stir fry recipes, but have come to a conclusion that this one is the easiest, tastiest and the simplest one.

Ingredients:

2 chicken boneless breasts cut into strips
1/2 cup soya sauce (I use light soya sauce)
1 tablespoon sugar

Mix together chicken strips, soya sauce, sugar and set aside.

2-3 tablespoons olive oil
3-4 cloves of garlic- thinly sliced
5 mushrooms- thinly sliced

3 to 4 broccoli florets- divided
3 -4 celery stalks-chopped diagonally
2 medium carrots- chopped diagonally
1 red bell pepper – chopped into 1 inch squares

In a large pot bring water to a boil. Add 1 teaspoon salt, broccoli florets, chopped celery, carrots and pepper, and cook about 3-5 minutes. Drain and set aside.

Cornstarch mixture:
1 cup water
2 tablespoons soya sauce
1 tablespoon cornstarch
1 teaspoon sugar
CHICKEN STIR FRY
Heat olive oil in a wok or a large skillet. Add garlic and cook until golden brown. Add the chicken mixture and cook for about 5-8 minutes. Add sliced mushrooms and cook about 2 minutes. Add cooked veggies, toss and cook about 30 seconds. Add the cornstarch mixture and toss together until the mixture thickens and all ingredients are evenly coated with the mixture.
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Serve over cooked basmati or jasmine rice, and enjoy.

Thank you for stopping by.

Besa

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4 thoughts on “Quick Chicken Stir-Fry

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