chicken vegetable stir fry

★★★★★ 1 Review
yfcsc avatar
By Marian Arbour
from Newcastle, ON

colorful ,tasty chicken fry...I purchase boneless chicken breasts when on sale..place them in a pot add a stalk of celery an onion not peeled. washed and skin on cut in quarters and 2 carrots cut in rough pieces..for 6 to 8 breasts add about 6 cups o water...simmer for 1/2 to 3/4 of an hour remove chicken,discard the vegies and keep the broth for future recipes..these precooked chicken breasts,,save time and since they are cooked you can make all kind of recipes that call for cooked chicken. as I freeze the cooked breasts in baggies

serves 4
prep time 35 Min
cook time 35 Min
method Stove Top

Ingredients

  • 5 c
    cooked chicken cut in one and a half pieces
  • 1
    large red onion
  • 2
    celery ribs
  • 1
    small red pepper
  • 1
    small green peepper
  • 2 c
    white or cremini mushrooms
  • 1
    small zucchini3/4
  • 3/4 c
    vh..orange ginger stir fry sauce
  • 1 Tbsp
    grated fresh ginger
  • 2 Tbsp
    canola or vegetab
  • 1 tsp
    sesame oil
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How To Make

  • 1
    CUT..onion in large dice..slice celery.cot peppers in half remove seeds and cut into 1/2 inch strips..slice mushrooms slice zucchini in 1/4 inch slices..cut cooked chicken into 2 inch pieces.
  • 2
    .Using a WOK add oils when heated add onions and cook for about 8 minutes add peppers and celery and saute for 8 to 10 minutes add mushrooms and ginger add 1/4 cup chicken broth or water..stir occasionally add cooked chicken.cook for another 15 minutes or til vegies are fork tender add VH stir fry sauce mix well and if too dry add a little more stir fry sauce
  • 3
    .Cook rice of your choice and serve above vegies and chicken over cooked rice.

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