Chicken Stir Fry

Ingredients

4 chicken breasts
2 slices carrots
2 green pepper
1 pepper
30 ml vegetable oil
350 ml chicken stock
30 ml soya sauce
16 gr cornstarch
30 ml water
2 garlic
16 gr ginger
2 slices celery stalks
1 onion
3 slices green onions
45 gr mushrooms
1 brocolli stalk
1/2 cauliflower
250 gr green beans
180 gr asparagus tips
400 gr snow peas
1 bok choy
1 bean sprouts
30 gr walnuts
20 gr coconut

Instructions

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.