Chicken & Vegetable Delight

Ingredients:

1 pound boneless chicken breasts, cut in thin diagonal slices
2 tablespoons cornstarch
1 tablespoon water
1/4 pound broccoli florets
1/4 pound cauliflower florets
3/4 cup red or yellow bell peppers, 1-inch dice
3/4 cup green bell pepper, 1-inch dice
1 large carrot, 1/4 inch bias slices
3 ounces shitake mushrooms
1/2 cup fresh baby corn, halved
1 cup fresh snow peas
2 tablespoons vegetable oil
1 bottle Wegman's Garlic Simmer Sauce


Steps:

1) Mix sliced chicken with cornstarch and 1 tablespoon water until chicken is coated; set aside.

2) Blanch vegetables in a large pot of boiling salted water 2 minutes, drain and set aside.

3)  Heat oil in stir fry pan on high; stir fry chicken 4-5 minutes (oil must be hot, but not smoking).

4)  Add veggies and sauce to stir fry pan.  Stir fry 3 minutes to heat through.

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* I used this recipe as a rough template for what I had on hand to eat.  With stir fries, they are often yielding to change.

*  I didn't use chicken, nor did I use cornstarch to make a coating.  I used about 5 large shrimp that I thawed, removed tails and chopped in half for my protein.

* I didn't have shitakes, cauliflower, and I skipped the green bell pepper.

* You can find the fresh baby corn, bagged, at Wegman's.  I've never seen them that way, other than canned which are not the same, at other stores.

* I served this with Basmati rice.

*  I added about a tablespoon of peeled, grated fresh ginger.

*  I did cook the vegetables in water for a bit longer than they recommend, then drained them.

* I also used two diced scallions, not called for.

* I sauteed the vegetables, then I added some sesame seed I had roasted and the chopped shrimp at the end.




























Serves 4 |  Total Time  20 minutes |  Calories  250 per serving