ASIAN CHICKEN AND VEGETABLES
for sauce follows)
2 large -
boneless, skinless chicken breast
1/4 tsp -
salt and black pepper
2 tbsp canola oil
1 tsp sesame oil
green pepper, sliced
1/3 med. red pepper, sliced
1/3 med. yellow pepper, sliced
1/2 med. onion, sliced
1 rib celery bias sliced
½ oz scallions, sliced
1 lg. carrots, thin slice
2oz green cabbage, thin sliced
1 tsp fresh
Cut up chicken into desired pieces.
Cut up peppers, carrots, celery, onion into strips. Cut up scallions into
Thin slice cabbage.
Stir fry chicken until chicken is done, set aside.
Stir fry cabbage, onion, celery and carrots for a couples minutes then
add peppers,mushrooms and ginger, stir fry until tender, about 2 – 3 minutes. Remove from heat add
Mix chicken with vegetables and sauce.
Serve with rice.
3 tbsp. soy sauce (light preffered)
2 tbsp chicken broth (cold) 1 1/2 tsp. sesame oil
2 tsp. honey
1tsp asian chili garlic (optional)
1/2 tsp. cornstarch
Combine all ingredients except corn starch. Mix well. Add starch
mix until dissolved. Pour into pan and cook over medium – high heat stir from time to
time until sauce as thickened. Add to stirfry.
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