Recipe - A Healthy Stir-Fry Chicken

1 One half pound Chicken breast; skinless,
boneless
1 cup Red bell pepper; cut or sliced up
1 cup Carrots; cut or sliced up
1 cup Celery; cut or sliced up
1 cup Broccoli florets
1 cup Mushrooms; cut or sliced up
One half cup Water chestnuts; cut or sliced up
6 Cloves garlic
2 tablespoon Fresh ginger; chopped
4 Scallions; cut into 1inch
; pieces
One half teaspoon Cayenne pepper
1 tablespoon Dark sesame oil
2 tablespoon Lowsodium soy sauce
2 tablespoon Cornstarch
1 tablespoon Apricot allfruit; sugarless
One half cup Chicken stock

CHICKEN STOCK
5 pound Chicken backs; necks, wings
2 md Carrots; cut into chunks
4 Celery stalks; cut into
large
; pieces
1 lg Onion; quartered
3 Cloves garlic
5 Sprigs fresh parsley
1 Sprig fresh thyme
2 Bay leaves
5 Whole black peppercorns;
cracked
Water

How To Prepare:

1. Rinse chicken and place in large stock pot. Add all stock
ingredients and fill with cold water. Keep 2 inches of water covering
ingredients. Simmer over low heat, uncovered for 3 hours.

2. Skim foam from surface, but do not stir. Strain through 2 layers of
rinsed cheesecloth. Discard bones and vegetables.

3. Chill stock and remove small layer of fat. Refrigerate for up to 4
days or freeze.

Stir Fry

1. Cut chicken breasts into strips. Set aside.

2. Put sesame oil in skillet on high heat.

3. Saute garlic and ginger. Use a wooden spoon, making sure not to
let the garlic get too brown.

4. Lower heat to medium and add chicken strips, cooking until all
sides are white but still raw inside. Remove chicken and place in a
bowl.

5. Return skillet to high heat and add red peppers, carrots, celery,
scallions, mushrooms, broccoli, water chestnuts and soy sauce.
Stirfry until vegetables are hot but not limp.

6. Combine cold chicken stock, allfruit and cornstarch. Place
chicken back into skillet and pour in stock mix. Cook until sauce
thickens and chicken is cooked.

7. Serves 6 on a bed of rice or mixed greens.

Notes: Toukie Smith is a wellknown New York City social activist,
model and actress. As if that weren't enough, she also owns her own
restaurantToukie's, in the West Village. "I came from a family that
when they said butter, they meant butter," says Toukie. "This
stirfry recipe used to have a stick of butter in it. I called it
Sassy Treadmill Chicken. What I do now is lighten everything up,
because there is only so much you can do on the treadmill." For this
stirfry, she does not use a wok, because it collects grease; she
prefers a flat pan. Sassy, Sweet StirFry Chicken

Healthy Recipes are provided by Our Home.

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