American Stirfry

Stirfry is a convenient way to put everything in one dish and, although I usually serve over white rice, it is a complete meal. It is faster and easier to cook than most Chicken dishes. It is a great change of pace!

2 Boneless, Skinless Chicken Breasts

1 Large Red Bell Pepper, Yes, a green pepper is okay to substitute. A little of both is okay too.

One Large Or Two Small Baking Potatoes

3 Or 4 Carrots

1/2 Cup of Broccoli

2 Or 3 Stalks of Celery

1 Large Sweet Onion, A Georgia Vidalia Onion is best

Half a Cup of Corn, frozen is okay but cut off two from the cob is better! Leftover from the cop works as well.

~2 Tablespoons Of Cornstarch

Half a Cup of White Table Wine (I like a Californian Chardonnay or a Pinot Grigio)

You may substitute water for the wine, no problemo.

Vegetable Oil

Soy sauce, salt and pepper.

Get creative! You are not limited to these vegetables. I have used peas or mixed vegetables to be easier.

Cut the chicken into small finger sized pieces. Hint: if the chicken is partially frozen it is easier to cut.

Cut the pepper and onion into half dollar size triangles.

Cut the carrots and celery on a diagonal. Another hint: if you cut the carrots thin, they will cook more equally along with the other vegetables.

Cut the Broccoli And Potatoes into Bite-Size Pieces

Fresh zucchini is a welcome addition to this hearty dish. However, when you cook the vegetables add the zucchini halfway through the cooking process, so it won't get overcooked.

I also like green beans and sometimes, if I don't have corn, I just use mixed vegetables.

Butternut squash also fits right into the recipe.

Place the chicken in a bowl add the wine, 2 tablespoons of soy sauce and cornstarch.

Mix and set aside.

Heat approximately 2 tablespoons of vegetable oil in your wok, use high heat.

Put in all of the vegetables. Mix thoroughly and constantly stopping only to have some wine.

This should take approximately 5 to 10 min. As they are cooking, you may sprinkle generously with soy sauce. You may also add a little water or wine to create steam. At this point you may cover for a minute but keep an eye on things and keep mixing.

Once your vegetables are tender but not too soft, remove them from the wok and put them in a bowl. Cover.

The red pepper and broccoli are loaded with vitamins A and C but not as much vitamin C as the carrots.

The potato has twice the potassium of a banana!

Add two more tablespoons of oil to the wok and bring to high heat. You are doing a great job, have a sip of wine!

Add all the chicken, set the empty bowl aside for a moment, and stir. This mixture should produce a little bit of nice gravy, but if it seems too thick add half a cup of water (Or wine) to the bowl you set aside and add slowly as you stir.

Note: Don't forget safe handling of anything that has touched the chicken!

Cooking time is approximately 5 to 10 min.

To check doneness of the chicken, cut one of the larger pieces and make sure it is not pink inside.

Return the vegetables to the wok immediately once the chicken is cooked, reduce heat and mix together.

Cooking time approximately 2 min.