Chicken Stir Fry

We have been getting TONS of stir fry vegetables from Abbe Hills.  My mom used to make a recipe really similar to this one when I was growing up.  It was so yummy.  The vegetables my mom added were onions, peppers, and carrots.  I added additional veggies because I had so many on hand.  The result was super yummy.  The walnuts give this a little something extra.  I prefer to serve this over brown rice, but you could serve it over noodles as well.  Give it a try, I am positive you will like it!

Chicken Stir Fry

• 2 lbs boneless, skinless chicken breast cut into bite size chunks
• Any variety of stir fry veggies you like- onions, sliced bell peppers, broccoli florets, sugar snap or snow peas, carrots, chopped bok choi, sliced kohlrabi, sliced diakon radishes, minced garlic (I used garlic scapes tonight) etc. 
• 1/2 cup walnuts
• 2 tbsp fresh ginger, microplaned
• 1/4 cup chicken broth or stock
• 1/4 cup soy sauce
• 2 tbsp corn starch
• juice of 1/2 orange
• 2 tbsp olive or vegetable oil

In a large wok or deep sided skillet heat the oil over medium heat.  Cook the chicken until starting to brown on the outside, about 5 minutes.  Add the veggies and cook another 5 minutes until tender crisp, stirring occasionally.  Add the ginger. While chicken and veggies are cooking, mix together the chicken broth, the soy sauce, the orange juice, and the corn starch.  Add to the skillet and mix in with the veggies and chicken.  Turn heat to low and cover the skillet.  Simmer for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.  Add the walnuts.  Serve over rice or noodles. 

That's all for now!  Until next time everyone, happy and HEALTHY cooking and EATING!