Chicken & Veggie Stir-fry

Okay, I've finally done it. I've had several people ask for my recipes. Bear with me as I try to organize and post them.

Today's recipe is Chicken and Veggie Stir-Fry - actually it was dinner last Friday night. I hope that you enjoy!


Here's what you'll need for this recipe, remember you can substitute your favorite vegetables.

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 tablespoon vegetable oil
1 clove garlic, minced
1 tsp. ground ginger
1 8 oz. package carrot chips
1 8 oz. package broccoli florets
1/2 bunch bok choi; chopped, separating the greens from the ends
1 can chopped baby corn, drained
1 can sliced water chestnuts
1/2 cup soy sauce
1 tablespoon cornstarch
rice or rice noodles
3 ladles of rice cooking water

Cook rice/rice noodles according to package directions. Reserving 3 ladles of the cooking water.

Heat oil in large saute pan. Add chicken, garlic and ginger. Cook chicken until no longer pink. Remove from pan and keep warm. Add carrots to pan, saute until softened. Add broccoli, bok choi ends, baby corn, and water chestnuts. Cooking until broccoli is crisp-tender, then add the bok choi greens. Return chicken to pan. Combine soy sauce and cornstarch, whisk until smooth and add to pan along with the 3 ladles of rice water. Stir until sauce is thickened. Serve over rice or rice noodles. Enjoy!