Chicken and Vegetable Stir Fry

4-boneless, skinless chicken breast, cut into cubes

¾ cup cornstarch

¼ cup olive oil

1 bunch broccoli florets

1 bell pepper, cut into chunks

1 red onion, cut into chunks

3 carrots, peeled and cut into slices

1 pk fresh snow peas, optional

1-8 oz can bamboo shoots

1-8 oz can sliced water chestnuts, drained

1-14 oz bottle of your favorite stir fry sauce (we like Kung Pao or General Tso’s)

1 cup peanuts, optional

In an electric skillet; heat the oil and add the chicken cubes that have been tossed in the cornstarch. Cook until both sides are golden brown. Remove chicken and place on a paper towel lined platter. Set aside.

Add the broccoli, peppers, onions, carrots, and snow peas to the skillet. Stir until the vegetables begin to cook. Pour the sauce over the vegetables and stir well. Stir in the bamboo shoots and water chestnuts. Add the chicken and heat until the stir fry is heated completely through. Just before serving; add the peanuts.

Serve over a bed of rice.

What a quick and easy meal to make for your family. I have been making this recipe for the last year or two and my family prefers this over buying Chinese Food at a restaurant. I hope you would consider making it for your family.

Blessings,

Terri