posted by: Esther
For today’s “Thursday Recipes,” I’m going to show you how to make a quick, healthy, and delicious chicken stir-fry. This recipe serves our family of twelve—with leftovers.
10 chicken breasts (approximately 5.80 pounds)
7 cups chopped celery (approximately 22 ounces)
6 cups mixed vegetables (we used a previously frozen mix that contained carrots, peas, corn, green beans, and lima beans; but you could use any other kind)
6 cups thinly sliced mushrooms
About 6 teaspoons of canola or olive oil for cooking (you could probably use another kind of oil, but we find these to be healthier)
Salt and spices to taste (we used garlic powder and a bit of paprika)
Soy sauce to taste
1 diced chili pepper (this is optional)
Rice to serve (we cook about 2 pounds of long grain brown rice)
Cut the chicken into bite-sized pieces (you can either do this before or after cooking). Heat a skillet on medium-high heat. Drizzle your pan with a few teaspoons of oil, and cook the chicken breasts until they are no longer pink, (make sure to lower the heat when necessary). Season chicken with salt and other seasonings—do NOT overdo the seasonings, as the soy sauce is salty. Remove chicken from your skillet and add your celery, mixed vegetables, and mushrooms. Cook vegetables until they are tender. Season your vegetables, and mix in the chicken. Now you can add the soy sauce. Serve over rice (we use long grain brown rice) and enjoy!