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(Recipe for sauce follows)




2 large - boneless, skinless chicken breast 

1/4 tsp - salt and black pepper  

2 tbsp canola oil 

1 tsp sesame oil 

1/3 med. 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 ginger, chpd  

2oz mushroom, sliced (optional) 

 Cut up chicken into desired pieces.


Cut up peppers, carrots, celery, onion into strips. Cut up scallions into slices.

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 scallions .






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.



Mix chicken with vegetables and sauce. Serve with rice.