Like any girl raised in the South, I love my Better Homes & Gardens cookbook. I keep it clustered in the bookcase with the other old standbys- Joy of Cooking and Betty Crocker. I often use these old books as stepping off points for recipe creations. That is true of this stir fry. It's really quick and easy enough for a week night meal which is one of the main reasons I like to have it in the monthly rotation. My family doesn't care much about that. They just like it because it tastes good. Feel free to make changes. I can be a jumping off point too. ;o)
Peace, B.
Peace, B.
Cut one pound of chicken into bite size pieces. Set aside
In a bowl combine the following ingredients: 1/2 cup chicken broth; two tablespoons soyy sauce; two teaspoons dried basil; one teaspoon crushed red pepper (less if you don't do hot well); 1/2 teaspoon tumeric; and two teaspoons corn starch. Set aside.
Pour a little seasame oil into your wok and one bag of broccoli slaw and one red bell pepper cut into thin strips. Cook, stirring for a few minutes and remove from pan. Add chicken to wok and cook until no longer pink, stirring constantly.
Push chicken to the side of the wok and pour in sauce. Stir until thick and bubbling. Add veggies back to the wok and mix the sauce with both the veggies and the chicken. Heat through.
Serve over steamed white rice. This serves my family of five (two of the five are littles).
In a bowl combine the following ingredients: 1/2 cup chicken broth; two tablespoons soyy sauce; two teaspoons dried basil; one teaspoon crushed red pepper (less if you don't do hot well); 1/2 teaspoon tumeric; and two teaspoons corn starch. Set aside.
Pour a little seasame oil into your wok and one bag of broccoli slaw and one red bell pepper cut into thin strips. Cook, stirring for a few minutes and remove from pan. Add chicken to wok and cook until no longer pink, stirring constantly.
Push chicken to the side of the wok and pour in sauce. Stir until thick and bubbling. Add veggies back to the wok and mix the sauce with both the veggies and the chicken. Heat through.
Serve over steamed white rice. This serves my family of five (two of the five are littles).
