Stir Fry

Stir fry is one of our favorite meals. I usually just use frozen stir fry vegetables, so it's really easy to make, too.

Chicken Stir Fry

Combine:

• 1 clove garlic
• 1 tsp. cornstarch
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 2 T. soy sauce
• 1 T. oil
• and add 2 boneless skinless chicken breasts, cut into bite-size pieces

1. Marinate for at least 30 minutes.
2. Heat a little oil in large skillet; add marinated chicken and cook, stirring occasionally, about 5 minutes or until cooked.
3. Add stir fry vegetables - 2 16-oz. packages, 1/2 of a 64-oz. package like the one from Birds Eye, or at least 4 cups of cut up fresh vegetables. Cook until frozen vegetables are hot or until fresh vegetables are crisp tender.
4. Add sauce* and heat through. Serve with rice and chow mein noodles, and pass the soy sauce.

* Sauce:
The Birds Eye Stir Fry has included sauce packets, but if you need sauce, combine:

• 1 tsp. cornstarch
• 1/4 tsp. sugar
• 1 T. soy sauce
• 1/4 c. cold water

You can do just about anything you want with this. I picked the first zucchini from my garden Friday, and I had a green pepper that needed used. So, I cut those up and added them when the chicken was just cooked. I cooked the chicken, zucchini, and peppers, (and a little onion) for a couple minutes, and then I added the frozen vegetables (not quite 1/2 a package of the Birds Eye because I had used extra the last time) and cooked until everything was hot, then added the sauce that came with the frozen vegetables. It turned out so well that I'm thinking I need to start using more fresh vegetables in my stir fry!

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