Recipe - Live-Well: Stir-Fry Chicken And Vegetables

2 Chicken breasts, boneless,
skinless
2 tablespoon Vegetable oil
1 cup Broccoli florets
One half cup Celery, cut or sliced up
One half cup Sweet red or green pepper
1 Onion, chopped
1 Garlic clove, minced
1 teaspoon Gingerroot, minced [optl]
One half cup Chicken stock
2 tablespoon Soy sauce
2 teaspoon Cornstarch
1 pn Salt
1 pn Pepper

Cut chicken into bitesize strips. In wok or large skillet, heat half of
the oil over mediumhigh heat; stirfry chicken strips for about 3 minutes
or until no longer pink. Transfer to bowl; set aside.

Add remaining oil to wok; stirfry broccoli, celery, sweet pepper, onion,
garlic, and ginger for 1 minute. Pour in chicken stock; cover and steam for
about 2 minutes or until vegetables are tendercrisp. Return chicken to wok
along with any accumulated juices. Whisk soy sauce with cornstarch; stir
into wok. Cook, stirring, for about 1 minute or until sauce is thickened
slightly. Stir in salt and pepper.

Per Serving: about 315 calories, 30 g protein, 16 g fat, 13 g carbohydrate

Tip: instead of chicken in this stirfry, you can use extrafirm tofu,
boneless turkey, lean pork or beef cut across the grain. Vary the
vegetables, too, by adding snow peas, thinly cut or sliced up carrots or cut or sliced up or
whole small mushrooms. If adding bean sprouts, mix them in just before
serving.

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol
Ferguson. Recipes from Canadian Living Test Kitchen. Adapted from Carol
Ferguson's "Really Cookin'" ~ Maxwell Macmillan/PrenticeHall, 1994

[=PAM=] PA_Meadows@msn.com

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