Chicken Stir Fry

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Chicken Stir Fry

Servings: 6

Ingredients

Stir Fry

  • 2 cloves garlic
  • 2 cups chicken
  • 1 ½ cups green bell peppers (stripes)
  • 1 cup mushrooms (sliced)
  • ½ cup onion (diced)
  • 1½ cups spinach leaves
  • 2 teaspoons canola oil

Sauce 1

  • ½ cup water
  • ¼ cup soy sauce
  • ½ teaspoon ginger
  • 1 tablespoon cornstarch

Instructions

  • Prepare vegetables. Try cutting into different shapes for variety. For example: strips of green peppers, carrots sliced thinly at an angle, and chunks of zucchini.
  • Warm a large, heavy skillet, wok (large, bowl-shaped pan), or electric skillet to high heat until a drop of water evaporates on contact. Pour 2 teaspoons of canola oil in a thin stream around the edge of the pan.
  • Add aromatics all at once to pan. Cook and stir until they smell good (about 10 seconds).
  • Add chicken. Stir fry 3-5 minutes. Add 1-2 Tablespoons of water, if needed. Remove from pan.
  • Add about half of the main vegetables in pan. Stir fry 2-3 minutes, stirring constantly, until vegetables are crisp tender. Stir fry other half of main vegetables and spinach for 2-3 minutes. Add 1-2 Tablespoons of water if vegetables stick to pan. Remove from pan.
  • Add sauce ingredients to pan. Stir until the sauce bubbles and thickens. Add protein and vegetables back to the pan. Toss well to coat with sauce. Cover and heat 3-5 minutes until hot.
  • Serve with brown rice or whole-grain noodles.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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