Recipe: Chicken Stir-fry
I just make the recipe up as I go along. What goes into it will, again, depend on what I have on hand or what is on sale that week.
This week it was what I had on hand.
I cut three chicken breasts into thin strips and set aside. Then I cut up, into thin slices, a small onion, mushrooms, red pepper and an orange pepper (sweet peppers- not hot).
In my large skillet, I heated some canola oil ( because I ran out of olive oil), and when that was heated up, I added a couple teaspoons of minced garlic, because I love garlic (and the more the merrier, right?)
Then I tossed in the onion and the other veggies and stir fried them until crisp-tender. I put that mixture into a bowl and added a bit more oil and heated that up before adding the chicken.
Stir-fry it until no longer pink, then add a can of drained water chestnuts and a can of drained baby corn. Add the other veggies back into the skillet and heat through.
You can add any veggies you have on hand. Sometimes I have broccoli and cauliflower, carrots and celery, etc. There have been times that I have all of those on hand and we have a more colorful stir-fry.
You can serve this with rice or noodles. I have even served it with whipped potatoes.