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STIR-FRY CHICKEN AND VEGETABLES 1 1/2 to 2 lb. boneless chicken breasts, cut in cubes or in strips 1 c. carrots, sliced diagonally 1/8-inch thick 1 medium onion, quartered 1 c. celery, sliced diagonally 1/8-inch thick 1 c. snow peas 1 c. sliced mushrooms 1 c. broccoli flowerets 1 1/2 tsp. freshly minced garlic 2 tsp. fresh parsley salt and pepper 2 (8 oz.) cans chicken broth or your own stock 2 Tbsp. cornstarch 2 Tbsp. sesame seed oil Chicken: You will need 1 very large Teflon pan. Place 1/3 of the chicken pieces in pan and add 1/3 of the garlic, salt and pepper to taste. Brown in pan (do not use Pam or any oil). Add 1/2 cup water; cook and stir constantly, making sure all drippings and water are combined thoroughly, about 2 minutes. Pour liquid and chicken pieces in stock pot; cover and set aside. Repeat this method, using 1/3 of the chicken and garlic at a time. Add to stock pot and cover. Sauce: Combine chicken drippings and 2 cans of clear chicken broth or stock with cornstarch. Stir constantly on high heat until well blended. Cook until thickened. Season to taste. Combine with chicken in stock pot. Vegetables: Heat sesame oil in Teflon pan; add vegeta- bles and stir-fry, about 10 minutes or until still crispy. Take off heat and add fresh parsley. Combine with chicken mixture in stock pot and serve over hot rice. This recipe is so versatile. Use your favorite combina- tion of vegetables or try using pork or beef. This is terrific over your favorite pasta. Serves 10 to 12 people. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |