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COOKING WITH THE SNAP – Simple Chicken and Vegetable Stir Fry

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Simple Chicken and Vegetable Stir Fry

Ingredients
2 Tablespoons oil (olive or canola)
Raw chicken tenders 8 pieces, cut into small pieces
3-4 Cups of vegetables, cut into 1-inch pieces – I used onions, carrots, celery, broccoli and sugar snap peas
2-3 teaspoons grated fresh ginger – I used ground ginger
2-4 Tablespoons lower sodium soy sauce
1 1/2 Cups (uncooked) brown rice – Cook in water according to package directions or a combination of water and low-sodium chicken broth.

Add oil to a hot stir-fry pan or large skillet. Add the grated ginger. Cook until tender but still crisp (about 1 minute). If using ground ginger, you can add after chicken and vegetables. Add chicken and cook until done or 165 degrees F. Add the vegetables in order of firmness, harder foods first (carrots, onions, celery, broccoli and sugar snap peas). Cook each vegetable for a minute or so before adding the next vegetable. Continually toss the vegetables to prevent sticking. I also added ½-1 cup water to prevent sticking. Add the soy sauce and stir. Serve over cooked rice.

From the Kitchen of Lori Ivey