---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN STIR FRY
 Categories: Poultry, Vegetables
      Yield: 4 servings
 
      4    Chicken breasts; boneless
           -skinless
      2 lg Carrots; sliced in thin
           -wheels
      2    Green pepper;diced
      1    Red Pepper;diced, opt
      2 tb Vegetable oil
  1 1/2 c  Chicken stock
      2 tb Soya sauce;low sodium
      2 tb Cornstarch
      2 tb -hot water

----------------------OPTIONAL ITEMS----------------------
      2    Garlic cloves; minced
      1 tb Ginger, fresh;finely chopped
      2    Celery stalks; sliced
      1    Onion;diced
      3    Green onions;sliced
    1/2 c  Mushrooms; thin sliced
      1 sm Brocolli stalk;* divided in
           -small flowerets
    1/2 sm Cauliflower;divided into
           -small flowerets;*
    1/2 lb Green beans;*
    1/2 lb Asparagus tips;*
      2 c  Snow peas; strings removed
      1 c  Bok choy;sliced
      1 c  Bean sprouts; add at last
           -minute with toppings

---------------------OPTIONAL TOPPINGS---------------------
    1/4 c  Walnuts; cashews or peanuts
    1/4 c  Coconut; unsweetened, flaked
 
  Use optional vegetables when they are in season.
  *Immerse these vegetables 1-2 minutes in boiling water
  before adding to stir fry.
  Cut semifrozen chicken into bite size pieces, set
  aside. Add oil to pan and stir fry chicken over medium
  high heat till browned on all sides (about 3 minutes).
  Add carrots, peppers and any optional vegetables and
  sprinkle with soya sauce. Stir fry vegetables until
  softened. (approx 3-5 minutes) Mix cornstarch with hot
  water and add to hot chicken stock. Pour in wok. Cover
  and steam stir fried vegetables and chicken for about
  2-3 minutes. Lift cover and cook, stirring till sauce
  thickens, about 2 minutes more. Top with any desired
  toppings (nuts or coconut). Serve over hot cooked rice.
 
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