Sunday, February 13, 2011

Chicken and Veggie Stir Fry

Monica and I used to make this a lot when I lived with her in Madison. I don't know where she learned the combination, but it's so yummy. We love to eat it over ramen noodles (minus seasoning packet) or rice. For a change, we tried shredded pork instead of chicken and it was delicious.

This is a very rough estimate of the measurements because I always start with these and then end up adding more and more of each ingredient, depending on how many veggies I add, until I get the flavor I love.

Chicken and Veggie Stir Fry

1/2 c. soy sauce
3 garlic cloves
1/2 tsp. ginger
1 tbsp. sugar
1 tbsp. cornstarch mixed with a small amount of water
chopped carrots
chopped celery
chopped onions
cooked, chopped chicken
olive oil

Cook chicken in a frying pan, chop into chunks.
Saute carrots, celery, and onions in olive oil in a frying pan or wok. When veggies are getting tender (while still slightly crunchy) add soy sauce, garlic, ginger, sugar, and chicken and toss often until heated through. Add additional seasonings until you reach desired flavor. In a small bowl, mix cornstarch with a little water and stir until dissolved. Pour into wok and stir until the sauce is thickened. Add a little more if a thicker consistency is desired.

Again, it's a very loose recipe, but easy to add and taste until you get what you want. The flavors all work together so well that you almost can't go wrong.

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