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Stir Fry Vegetables and Chicken

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“A very tasty stir fry recipe I put together with ingredients I had in the frig.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinate Chicken in Soy Sauce, in refrigerator 30 minutes to over night. Coat Chicken with Cornstarch just before cooking.
  2. Heat a couple tablespoons canola oil in wok, Stir Fry Chicken at med/high heat (about 5 min.) until it is no longer pink. Remove from pan and set aside.
  3. Heat a little more canola oil in pan, add onion and garlic, stir fry about 1 minute. Then add carrots, celery stir fry another minute then add peas and broccoli and continue to cook for about 1-2 minutes.
  4. Add sauce, bring to a boil. Add waterchestnuts, bean sprouts and chicken. Stir fry another 2 minutes.
  5. Serve over Hot Steamed Rice.
  6. *Chili oil can be sprinkled on to add some spice.

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