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(Date Posted:03-18-2006 9:17 PM)
CHICKEN STIR-FRYINGREDIENTS
6 cups cooked rice
2 teaspoon sesame oil
16oz boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon ginger root, grated
1 1/2 cups red bell pepper, chopped
2 cups broccoli, chopped
1 1/2 cups yellow squash, sliced
1 cup green onion, chopped SAUCE
1 1/2 cup boiling water
2 teaspoon chicken bouillon granules
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
3 or 4 dashes of Habanero Tabasco (optional) DIRECTIONS
Cook rice according to package directions. Combine sauce ingredients in a small bowl. Set aside. In a large non-stick skillet or wok, pour in sesame oil and heat. Add chicken cubes and grated ginger root, stir over high heat until chicken is opaque. Add red pepper, cook 1 minute. Add broccoli and squash, cook another few minutes, or until desired doneness is reached. Add green onions, cook 1 minute. Add sauce. Cook 1 or 2 minutes longer allowing sauce to thicken. Serve with hot rice. Any combination of vegetables is wonderful in this dish. My favorite is cabbage, red bell pepper, mushrooms, yellow squash, and broccoli. Remember to increase the amount of sauce used if you increase the amount of vegetables.
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The Candy Stand
 
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