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 Stir Fried Chicken |
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| Click here for a printable version of this recipe |
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2 tbsp. olive oil 1-2 cloves garlic 1 cup thinly sliced celery 1 medium green pepper, cut in thin strips 1 small onion, sliced ½ tsp. salt ¼ tsp. ground ginger 1 - 16 ounce can bean sprouts, drained 1 - 15 oz can water chestnuts, sliced and drained 1 bouillon cube, chicken ½ cup water 2 tsp. cornstarch 2 tbsp. soy sauce 3 cups hot cooked rice ¾ cup almonds, toasted Slice chicken breasts in thin strips. In hot olive oil, cook garlic, celery, pepper, onion, salt and ginger, stirring quickly and frequently. Until vegetables are tender crisp, about three minutes. With a slotted spoon remove vegetables to a warm plate. To oil left in skillet, add chicken and stir fry, until chicken turns white, about three minutes. Return vegetables to skillet; add bean sprouts, water chestnuts, bouillon and water. In cup blend cornstarch smoothly with soy sauce, gradually stir into hot mixture in skillet and cook, stirring constantly until thickened. Spoon stir-fried chicken and vegetables over hot cook rice. Sprinkle toasted almond over the top and serve immediately. |
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