Chicken, Ginger & Vegetables Stir Fry


¾ Pound boneless skinless chicken breast

¼ Cup diced sweet red pepper

1 Celery stalk

1 Zucchini

½ Sweet onion

1 Inch of fresh ginger (or ¼ teaspoon ginger powder)

1 Serrano pepper (optional)

1 Teaspoon sugar

1 Teaspoon sesame oil

1-2 Tablespoons soy sauce

1 Cup prepared chicken broth

1 Tablespoon cornstarch

2 Tablespoons vegetable oil

Rice or Lo Mein


Rinse the vegetables and put them in your frying pan with the chicken after you prepare them. Dice the chicken into bite-sized pieces. Cut the celery stalk lengthwise a few times and mince it. Remove the core and seeds from the pepper and mince it until you have ¼ cup. Cut half the onion into thin slices.  Cut the zucchini lengthwise in quarters then dice it. Peel and mince the inch of ginger. Remove the core and seeds from the serrano pepper and mince it. You can wear a glove or use a knife and fork to avoid contact with the hot juices.

Pour the chicken broth in a bowl. Stir in the cornstarch, sugar, soy sauce, and sesame oil.

Put the frying pan with the chicken and vegetables over just over medium heat and add the vegetable oil. Stir the mix as it fries. Should take about 20 minutes to fully cook. Stir in the sauce and warm it up. While this is happening, make your rice or lo mein.

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