Chicken Stir-fry: My Favorite Recipe

My absolute favorite food is my Chicken Stir-fry. The recipe comes from my mother who obtained it from a Bon Appétit magazine during the 1980’s. The only time it’s better then when I make it is when my mother does! And that’s only because I don’t have to do any of the prep work!

Chicken Stir-Fry
2 T. cornstarch
2 T. soy sauce
1 t. sugar
2 cloves of garlic, minced
2 chicken breasts, in strips

1. Combine the above to coat the chicken well.

1 C. water
1/3 C. soy sauce
2 T. cornstarch
½ t. dried red pepper

2. Blend and set aside.

Carrots (I usually use ½ - ¾ bag of mini carrots, cut in half)
Zucchini (chopped bite-size)
Onions (sliced)
Mushrooms (sliced)
Green beans (fresh, bite-sized)

3. Start by heating 1 T. of oil in large skillet. (Lately, I’ve just been using non-stick cooking spray.) Sauté chicken for 3-5 minutes, until done. Remove chicken and set aside. Heat an additional 1 T. of oil and stir-fry veggies for 5 mins., until crisp-tender. Return chicken to the pan and add the soy sauce mixture. Cook for 3-5 minutes, until slightly thickened. Serve over rice.

**Mom always adds peanuts with the soy sauce mix. I just throw them on top when serving.**

I usually start chopping the veggies earlier in the day, so that all I have to do later is cook.

I love making this, but it is time-consuming…that’s why I start chopping the veggies during the day. I once purchased an expensive bottle of sauce from Tastefully Simple thinking it would be close to the same…it sucked so bad, we tossed the rest of the bottle out!