EASY STIR-FRY CHICKEN & BROCCOLI 1 lb. chicken breast strips 2 tbsp. oil 4 c. vegetables (broccoli, red & green peppers strips, sliced water chestnuts) 1 1/2 c. chicken broth 3 tbsp. soy sauce 3 tbsp. cornstarch 2 tsp. brown sugar 1 1/2 c. rice Stir fry chicken in hot oil in large skillet until brown.Add vegetables;stir until done. Mix broth,soy,cornstarch and sugar.Add to skillet. Boil, continue for 2 mins.Prepare rice. Serve chicken mixture over hot rice. ~~~~~~~~~~~~~~~~~~~ EASY STIR FRY 2 1/2 c. cauliflower flowerets 2 carrots, cut in 1/2" slices 2 1/2 c. broccoli flowerets 1/4 lb. mushrooms, sliced 5 green onions, sliced 1/2 lb. asparagus, sliced 1 lb. frozen shrimp or chicken breast, sliced 3 tsp. ginger Use a combination of vegetables that you have in the refrigerator and the meat readily available. Cook each vegetable separately for 1-2 mins until crispy and done with a bright color.Put into bowls as they are cooked. Each vegetable will take 1 1/2 tablespoons of oil and 1 teaspoon water. Cook the meat (shrimp or chicken) in oil and water for 2-3 mins.The shrimp will be pink and the chicken must be cooked until done. Combine all the vegetables with the meat and add the Cooking Sauce.Stir until it boils and thickens.Serve with rice and soy sauce. COOKING SAUCE: 1/2 c. chicken stock 2 tbsp. soy sauce 1 tbsp. cornstarch If using beef as the meat, substitute beef bouillon for the chicken stock. ~~~~~~~~~~~~~~~~~~~~ EASY STIR FRY 1/2 lb. lean beef, cut into strips 1 sm. onion, chopped 1 green pepper, sliced 1 c. celery, sliced 1 c. cut green beans 4 tsp. cornstarch 1 tbsp. soy sauce 3/4 c. water 1 (4 oz.) can sliced mushrooms Brown beef in 2 tablespoons oil.Add onion, pepper,celery,and green beans Cook 3-5 mins.Combine cornstarch and water and soy sauce.Add to skillet stirring until liquid is clear 10 mins,stirring until liquid is clear and shiny and beans are tender.Garnish with pimento. Serve with rice. ~~~~~~~~~~~~~~~~~~~ EASY CHICKEN STIR FRY Peanut oil 1 1/2 lbs. boneless chicken breast 1 bunch broccoli 1 (28 oz.) pineapple chunks 1 tbsp. cornstarch 2 1/2 tbsp. vinegar 2 1/2 tbsp. soy sauce 1/2 tsp. red pepper 1/4 tsp. ginger 1/2 tsp. onion powder 1/2 c. water In fry pan or wok,stir fry chicken in peanut oil. Remove chicken and set aside.Stir fry broccoli in peanut oil until tender.(Broccoli may be steamed instead.) Drain pineapple chunks and save juice.Add together cooked chicken, cooked broccoli and pineapple in fry pan or wok. In separate bowl,mix together pineapple juice,cornstarch, vinegar,red pepper, ginger onion powder and water.Add mixture to chicken, broccoli and pineapple.Mix together well and bring to a boil.Lower heat and cover for several mins.Serve over cooked rice. Serves 2-3 ~~~~~~~~~~~~~~~~~~~~ EASY CHICKEN STIR FRY 2 tbsp. vegetable oil 4 chicken breast halves, skinned, boned & cut in strips 1 (2.25 oz.) pkg. sliced almonds (3/4 c.) 1 (16 oz.) pkg. frozen broccoli, baby carrots & water chestnuts 1/4 c. soy sauce 3 tbsp. pineapple juice 1 1/2 tsp. cornstarch Hot cooked rice Pour oil into wok or skillet, coating bottom and sides; heat to medium high (325 degrees) for 2 mins.Add chicken and almonds; stir fry 2 min.Add vegetables; cover and cook 4 mins, stirring occasionally.Combine soy sauce, pineapple juice and cornstarch; add to vegetables and cook 2 minutes or until thickened. Serve over rice. 4 servings.

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