Recipe - Chicken Stir Fry

4 Chicken breasts; boneless
skinless
2 lg Carrots; cut or sliced up in thin
wheels
2 Green pepper; minced
1 Red Pepper; minced , opt
2 tablespoon Vegetable oil
1 One half cup Chicken stock
2 tablespoon Soya sauce;low sodium
2 tablespoon Cornstarch
2 tablespoon hot water

OPTIONAL ITEMS
2 Garlic cloves; minced
1 tablespoon Ginger, fresh;finely chopped
2 Celery stalks; cut or sliced up
1 Onion; minced
3 Green onions; cut or sliced up
One half cup Mushrooms; thin cut or sliced up
1 small Brocolli stalk;* divided in
small flowerets
One half small Cauliflower;divided into
small flowerets;*
One half pound Green beans;*
One half pound Asparagus tips;*
2 cup Snow peas; strings removed
1 cup Bok choy; cut or sliced up
1 cup Bean sprouts; add at last
minute with toppings

OPTIONAL TOPPINGS
One fourth cup Walnuts; cashews or peanuts
One fourth cup Coconut; unsweetened, flaked

Use optional vegetables when they are in season. *Immerse these vegetables
12 minutes in boiling water before adding to stir fry. Cut semifrozen
chicken into bite size pieces, set aside. Add oil to pan and stir fry
chicken over medium high heat till browned on all sides (about 3 minutes).
Add carrots, peppers and any optional vegetables and sprinkle with soya
sauce. Stir fry vegetables until softened. (approx 35 minutes) Mix
cornstarch with hot water and add to hot chicken stock. Pour in wok. Cover
and steam stir fried vegetables and chicken for about 23 minutes. Lift
cover and cook, stirring till sauce thickens, about 2 minutes more. Top
with any desired toppings (nuts or coconut). Serve over hot cooked rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini