My stir-fry Chicken & Veggies

hmmm after looking at the other blog it gave me the idea to stick a recipe or two of mine here as well. I have a recipe website but may as well toss them on here as well. Here is my chicken & veggie stir fry for lack of an original name.... lol

This recipe is easy and makes an excellent meal. It can also be altered and use beef and beef broth instead of the chicken if you like. I'm a chicken person but not everyone is.

Ingredients.....

2 tablespoons of soy sauce
2 tablespoons of cornstarch
1 pound of chicken cut into small, thin strips
1 full head of broccoli florets cut up
1 medium to large sized red pepper cut in chunks (be sure to remove the seeds)
2 medium to large sized onions cut in chunks
1 carrot sliced thinly
1 cup of cauliflower cut in small chunks
2 stalks of celery - slice down the middle and then slice in one inch pieces
a handful of green beans if you like
bean sprouts to sprinkle on top if you like
water chestnuts if you like
2 tablespoons of vegetable oil
1 can of Chicken broth or if you have your own chicken broth use the equivelent

Personally, I blanch my veggies first. Fill a large pot with water and bring to a boil. Once boiling toss the veggies in for a couple of minutes per veggie. This does wonders for the broccoli especially. It greatly reduces the cooking time in the wok or pan and keeps the colour of the veggies as well. Producing a nice vibrant coloured meal.

1 - In a small bowl blend the soy sauce and cornstarch until it's smooth and then set it aside for later.

2 - In a wok or a very large pan, stir-fry the chicken in the small amount of oil. Once cooked through, (this won't take long) remove it from the pan with a slotted spoon and set it aside as well.

3 - Add the vegetables to the wok/pan and stir-fry until however tender you want them. I find by blanching my veggies first it takes less time. They stay crunchy but not hard this way.

4 - Once your veggies are cooked enough for you return the chicken to the pan and stir-fry for a few minutes more so everything is crunchy (but not too crunchy) and heated.

5 - Next, stir in the soy sauce/cornstarch mixture into the chicken broth and add it to the pan. Bring it to a boil.

6 - Cook, stirring it until the sauce is thickened. This will only take a couple of minutes.

7 - Serve either over white rice, noodles or simply on its own. I sometimes make fried rice with it.

With so many veggies in this be ready for leftovers as well since this makes quite a bit. You may want to use a bit less veggies if you don't want leftovers or are not feeding 4 - 6 people.