My son went away to college in August and when he came home for the weekend he asked me to cook a stir fry for him. I guess he’s missing tasty vegetables in his diet. He also asked me to post the recipe on my blog. Who knew he actually read my blog!
This is a recipe that I have used for years and just adapted to suit our tastes. It is very versatile and you can add or subtract any vegetable you’d like.
- 2 boneless, skinless chicken breasts
- 1/2 c. onion, chopped
- 1/3 c. chicken broth
- 1/3 c. soy sauce (I like Kikkoman)
- 1 T. Szechwan spicy stir-fry sauce (House of Tsang)
- 4 tsp. cornstarch
- 1 T brown sugar
- 6 oz pea pods
- 1 can La Choy Fancy Chinese vegetables
- 1 c. broccoli
- 1/2 c. shredded carrots
- 1 T. cooking oil
- Cut chicken into strips. Combine broth, soy sauce, Szechwan sauce, cornstarch and brown sugar, set aside.
- Stir fry chicken in oil in nonstick wok over medium high heat for two minutes. Add onion and stir fry for two minutes. Add remaining vegetables and stir fry two minutes more.
- Add sauce, stirring constantly until it thickens and vegetables are heated through. Serve over rice or noodles.
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