Recipe Idea: Chinese Chicken Stir Fry
Hi. It’s Lois, telling you about a wonderful stir fry we call Chinese Chicken Stir Fry. Our daughter Roni loves this recipe, and she asked me to make it tonight since she didn’t have to work and would be home for supper. It’s a recipe I make up as I go and I never make it the same way twice. I do, however, make it similarly each time. I usually use whatever vegetables I have in the refrigerator. My refrigerator was pretty bare today so I used some frozen vegetables instead of fresh ones. This is how I made it tonight.
Kitchen Bouquet Browning and Seasoning Sauce is a useful flavoring to keep on hand. It makes gravy brown and adds a wonderful flavor to it. Purchase it in the area of the grocery store where you find the spices and gravy mixes. It comes in a bottle and looks like this:
Read on for recipe and nutrition…
- 12 skinless chicken tenders, cubed
- 3 carrots, peeled and cut in rounds
- 2 sticks of celery, sliced in 1″ pieces
- 1 medium onion, cut in chunks or sliced
- 2 bags of frozen vegetables (your choice)
- 2 cups of water
- 2 chicken bouillon cubes
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon Kitchen Bouquet seasoning
- 1/8 teaspoon ground coriander
- 2-3 tablespoons Lite soy sauce
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons olive oil
- Heat the oil in a wok or a large frying pan.
- Sauté the chicken in the oil until nearly done.
- Transfer the chicken to a bowl or a platter and set it aside.
- Sauté the onion, carrots and celery until crisp tender.
- Add the frozen vegetables, water and bouillon and cook for a few minutes.
- Dissolve the cornstarch in the water and add this to the vegetables.
- Add the spices and stir to combine.
- Return the chicken to the pot and cook a couple of minutes until everything is hot and the sauce is thick (like gravy).
- Serve over rice.