Vegetable Stir Fry
(GF Utah group)
pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
4 carrots, sliced
1 cup snow peas, halved
1 red bell pepper, cut in thin strips
4 green onions, cut in 3/4 inch pieces
1/2 cup water
2 Tbsp soy sauce (San J Tamari sauce or Chung King soy
1 Tbsp cornstarch
1/2 Tbsp ginger minced (or 1/2 tsp ground ginger)
Mix gravy in a small
bowl and set aside
Stir fry chicken in a
large skillet or wok with hot vegetable oil 3 minutes
or until chicken is no longer pink.
Add carrots and peas.
Stir fry 3 minutes. Add red pepper and onion. Stir
fry 2 minutes more or until vegetables are tender
Pour gravy mixture
over chicken and vegetables and bring to a boil. Cook
one minute to thicken sauce.
Serve chicken and vegetables with 4 cups cooked rice.