Recipes

Stir Fry Chicken

An Alexander favorite

• 1 lb.
  Chicken, skinned, boned & cut into strips or cubes
• 4 T.
  Soy sauce
• 1/4 tsp.
  Ground ginger
• 1/3 c.
  Water
• 1 tsp.
  Sugar
• 3 T.
  Salad oil
• 3/4 lb.
  Carrots, thinly sliced or diagonal
• 1 med.
  Onion, thinly sliced
• 3/4 lb.
  Zucchini, thinly sliced
• Hot cooked rice

In med. bowl combine chicken, 2 T. soy sauce, 2 tsp. cornstarch and ginger; toss until well mixed.

In small bowl mix remaining soy sauce, water, sugar & remaining cornstarch. Set aside.

Heat 2 T. salad oil in wok. Add chicken & stir fry over high heat about 4 m. Remove. Add remaining oil & add carrots, onions & stir fry 3 mins; then zucchini (I sometimes add celery & always nuts - cashews are the best, I think) & stir fry 2 more mins. Return chicken & the soy mixture & cook until thickened.