Chinese Chicken Stir Fry
- 4 pounds chicken skinned, boned, cut into bite-size pieces
- butter
- onion 1 med., cut 1/8ths
- 2 cloves garlic cut 1/4th
- 4 stalks celery sliced thin, diagonal
- 6 carrots sliced thin, diagonal
- 1 bunch broccoli floweretts
- 1/2 cup cauliflower optional
- 1 cup snow peas or sugar peas
- 10 fresh mushrooms sliced
- 1 can water chestnuts sliced
- 1 can bamboo shoots
- 1 cup bean sprouts fresh
- ginger
- salt
- pepper
- soy sauce to taste
- chow mein noodles if desired
- Saute garlic, onion and celery in butter (may use another low-calorie non-stick ingredient i.e. Pam) until just tender. Add chicken. Cook until meat is done. Remove garlic. Add carrots, broccoli stems. Cook until crisp tender, 3-4 minutes longer.
- Add broccoli flowrettes and cauliflower, mushrooms and peas. Cook 3-4 minutes longer. Add remaining ingredients. Season to taste. Cook through. Cover and simmer 3-4 minutes longer. Serve over noodles if desired. Rice also tastes wonderful.
chicken, butter, onion, garlic, stalks celery, carrots, broccoli floweretts, cauliflower, snow peas, mushrooms, water, bamboo shoots, bean sprouts, ginger, salt, pepper, soy sauce, mein noodles
Taken from www.yummly.com/recipe/Chinese-Chicken-Stir-Fry-1651292 (may not work)