Spicy Chicken and Vegetable Stir Fry

by Millie Bentley

Greetings. This recipe comes from the Greaseless Gourmet George Pool. He came to the B&B back in 2001 and threw a dinner party to demonstrate his new greaseless and waterless cookware. Yum! This stir fry turned out great.

Spicy Chicken and Vegetable Stir Fry

1 tablespoon cornstarch

2 tablespoons chicken broth or water

2 tablespoons soy sauce

1 tablespoons oyster sauce

4 large (4 oz.) chicken breasts, cut into bite size pieces

2 tablespoons olive oil

2 cloves garlic, finely sliced

1 teaspoon minced fresh ginger

½ teaspoon dried red chilies, crushed

1 cup broccoli, including peeled stems, cut into bite size pieces

1 cup carrots, sliced thin on the diagonal

1 red bell pepper, thinly sliced

fresh cilantro for garnish

In a small bowl, mix together cornstarch, chicken broth, soy sauce, and oyster sauce. Set aside. Heat 1 tablespoon oil in wok over medium heat (with stainless steel it is unnecessary to bring to high heat). Add ginger, garlic, and crushed red chilies; stir and cook for less than a minute; add chicken pieces and stir fry until the chicken turns white and begins to brown. Remove chicken from wok. Add remaining tablespoon oil to wok. When hot, stir in broccoli, carrot and bell pepper. Stir and fry for about 2 minutes. Add chicken to wok. Stir cornstarch mixture well and pour into wok. Stir all ingredients gently and cook until the sauce thickens. Serve with steamed rice to four hungry people. Yum!

Until next week, dear Reader, vaya con Dios.