Are you ready to eat a little lighter, but not ready to give up flavor? Here's a nice balance; lots of vegetables, chicken breast for protein, and so delicious and easy to make!
Quick chicken stir-fry
3-4 boneless chicken breasts
1 TBS cornstarch
4 tablespoons oil
8 oz. package baby Bella mushrooms
One bag of frozen Asian-style vegetables, or a bag of frozen peas and carrots
small package pre-shredded cabbage, rinsed and drained
2-3 stalks celery, thinly sliced (pre-chopped, if available)
one package green onions, thinly sliced (don’t use the top half of the green part; it’s tough))
Small can of water chestnuts
2 tablespoons soy sauce or Bragg's liquid aminos
As with most stovetop recipes, you can customize this recipe to suit your own tastes. You can use steak, as my mom did, or omit the meat and use more vegetables for a vegetarian version. It’s up to you!
Start by cutting up the chicken into bite-sized pieces, then sprinkle corn starch over the pieces, tossing to coat. Use a bit more, if needed.
Fry the chicken pieces in a wok or deep-sided skillet in hot oil, browning on both sides for 2-3 minutes. Set aside.
In same wok, add all vegetables except cabbage, and stir fry for several minutes. When vegetables are hot and beginning to soften, add the cabbage and soy sauce, and toss. Allow cabbage to become tender.
As you are cooking, add a touch of water or chicken broth to pan to keep vegetables moist and unscorched.
Taste to ensure seasoning is perfect for you! Add a touch more soy sauce if not salty enough.