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.
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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.
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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.
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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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