Technicolor Chicken Stir Fry

I am not a cook. I prefer baking. Whenever I DO cook, it is usually something that can be thrown in the oven. That is why I am so proud of my chicken-veggie stir fry! The recipe comes from this great book called 300 Best Stir-Fry Recipes and so far every recipe I have tried has been a hit. The Moo Goo Gai Pan was incredibly authentic too. As most recipe collections published by Robert Rose, ingredient lists and prep time required are short and sweet.

As a bonus, I got to use my adorable new pink knife to chop up all the veggies!



These were totally an impulse buy. I bought my dad some Wusthof (sp?) knives for Christmas and this bright, happy set of Komachi 2 knives caught my eye. The quality seems to be pretty good as they are made by Shun. They are high carbon stainless steel, non-stick and color coded, like green for paring, red for tomato/cheese, etc. to help prevent cross-contamination.

Technicolor Chicken Stir Fry
4 servings

Marinade:
1 tbsp corn starch
1 tbsp water
2 tsp rice wine
1 tsp salt
12 oz. chicken breast, 1” chunks

Sauce:
1/4 cup chicken stock
2 tbsp soy sauce
1/2 tsp sugar
2 tbsp vegetable oil
2 tsp garlic
2 tsp ginger
1/2 cup carrots, sliced
1/2 cup celery, thickly sliced
1 cup broccoli florets

1. Combine all marinade ingredients and pour over chicken to marinade. Combine sauce ingredients and set aside. Steam carrots, celery and broccoli to just under desired doneness.
2. Over high heat, fry garlic and ginger in the oil for about 15 seconds. Add chicken and cook until almost fully cooked. Add steamed vegetables and stir in sauce. Toss well and cook until chicken is done and sauce is thickened.