Ingredients
- 4 chicken breasts
- 2 garlic (cloves)
- 2 green pepper
- 1 pepper (red)
- 1 brocolli stalk
- 1 onion
- 1 bok choy
- 1 bean sprouts
- 1/2 cauliflower
- 2 c snow peas
- 1/2 lb green beans
- 1 1/2 c chicken stock
- 1/2 lb asparagus tips
- 1/2 c mushrooms
- 2 tb water (hot)
- 1/4 c walnuts
- 2 tb soya sauce
- 2 tb vegetable oil
- 1/4 c coconut
- 2 tb cornstarch
- 1 tb ginger
- 3 slices green onions
- 2 slices celery stalks
- 2 slices carrots
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.
