Recipe For a Quick and Easy Saucy Chicken Stir-Fry

Recipe For a Quick and Easy Saucy Chicken Stir-Fry
By Linda Carol Wilson



Have you had a long day? Are you rushing from work to athletic practice, games, piano lessons, etc? You can still make a decent quick meal at home in a matter of minutes. There is no need to stop by a fast food drive-thru when your family can eat a good meal at home. If you follow my blogs, you know I believe Americans should cut back on the fast food restaurants and eat more meals at home. This stir-fry helps to make that happen for busy families. This recipe calls for chicken but you could substitute 3/4 pound of cleaned shrimp for the chicken. If you substitute shrimp, reduce the frying time by a minute or two.

QUICK SAUCY CHICKEN STIR-FRY

3 tbsp canola oil
1 cup broccoli flowerets
1 cup cauliflowerets
3/4 cup 2-inch julienned carrots
1/4 cup sliced green onion
1 garlic clove, minced
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup mayonnaise or mayo type salad dressing
1 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes, optional
Hot cooked brown rice to serve 4

Heat 1 tablespoon of the canola oil in a wok or large skillet over medium-high heat. Add the broccoli, cauliflower, carrots, green onion, and garlic and stir-fry about 5 minutes or until the vegetables are tender. Remove the vegetables from the pan.

Add the last 2 tablespoons of the oil and the chicken strips to the pan. Stir-fry the mixture about 5 minutes or until tender. Reduce the heat and return the vegetables to the pan with the chicken. Add the salad dressing, soy sauce, ginger, and red pepper flakes, if using. Simmer one to two minutes, stirring occasionally.

Serve over the hot rice. (Minute Rice is perfectly fine!)

Yield: 4 servings

Enjoy!