Chicken Vegetable Stir Fry

• Stir Fry
• 1 small onion, chopped
• 2 large carrots, sliced thin
• 2 celery stalks, sliced thin
• 1 zucchini, sliced
• 1 red pepper, chopped
• 2 cups green cabbage, chopped
• 2 tablespoons olive oil (1 for veggies, 1 for chicken)
• 2 teaspoons salt (1 for veggies, 1 for chicken)
• 1/2 teaspoon black pepper (1/4 tsp for veggies, 1/4 tsp for chicken)
• 4 chicken breasts, cubed
• 2 teaspoons ginger paste (or fresh ginger)
• 2 cups beef broth
• 2 teaspoons corn starch
• 2 tablespoons soy sauce
• Rice
• 2 cups jasmine rice
• 4 cups water
• 1 teaspoon salt

1. Heat a deep skillet over medium heat, add a tbsp. of olive oil and all of the chopped veggies.
2. Add salt and pepper, mix well, and cook for about 5 minutes until vegetables start to soften.
3. Transfer to a large mixing bowl.
4. Add 1 tbsp. olive oil to the skillet and add the chicken, ginger, salt and pepper.
5. Mix well, and cook until the chicken is completely cooked through.
6. In a large measuring cup combine the broth, corn starch, and soy sauce and mix well.
7. Pour over the chicken and allow it to thicken for 2-3 minutes.
8. Add the vegetables in with the chicken and mix well.
9. Serve over cooked jasmine rice.
10. Place rice, water, and salt in a medium saucepan and mix well.
11. Bring to a boil, reduce heat to low, and cook for about 15 minutes, or until all the liquid is absorbed.

fry, onion, carrots, celery stalks, zucchini, red pepper, green cabbage, olive oil, salt, black pepper, chicken breasts, ginger paste, beef broth, corn starch, soy sauce, rice, jasmine rice, water, salt

Taken from food52.com/recipes/76851-chicken-vegetable-stir-fry (may not work)