A Healthy Stir Fry Chicken
- 1 1/2 lb Chicken breast, skinless, boneless
- 1 c. Red bell pepper, sliced
- 1 c. Carrots, sliced
- 1 c. Celery, sliced
- 1 c. Broccoli florets
- 1 c. Mushrooms, sliced
- 1/2 c. Water chestnuts, sliced
- 6 x Cloves garlic
- 2 Tbsp. Fresh ginger, minced
- 4 x Scallions, cut into 1-inch pcs
- 1/2 tsp Cayenne pepper
- 1 Tbsp. Dark sesame oil
- 2 Tbsp. Low-sodium soy sauce
- 2 Tbsp. Cornstarch
- 1 Tbsp. Apricot all-fruit, sugarless
- 1/2 c. Chicken stock
- 5 lb Chicken backs, necks, wings
- 2 med Carrots, cut into chunks
- 4 x Celery stalks, cut into large pcs
- 1 lrg Onion, quartered
- 3 x Cloves garlic
- 5 sprg fresh parsley
- 1 sprg fresh thyme
- 2 x Bay leaves
- 5 whl black peppercorns, cracked Water
- How To Prepare:1. Rinse chicken and place in large stock pot. Add in all stock ingredients and fill with cool water. Keep 2 inches of water covering ingredients. Simmer over low heat, uncovered for 3 hrs.
- 2. Skim foam from surface, but don't stir. Strain through 2 layers of rinsed cheesecloth. Throw away bones and vegetables.
- 3. Refrigeratestock and remove small layer of fat. Chill for up to 4 days or possibly freeze.
- Stir Fry
- 1. Cut chicken breasts into strips. Set aside.
- 2. Put sesame oil in skillet on high heat.
- 3. Saute/fry garlic and ginger. Use a wooden spoon, making sure not to let the garlic get too brown.
- 4. Lower heat to medium and add in chicken strips, cooking till all sides are white but still raw inside. Remove chicken and place in a bowl.
- 5. Return skillet to high heat and add in red peppers, carrots, celery, scallions, mushrooms, broccoli, water chestnuts and soy sauce.
- Stir-fry till vegetables are warm but not limp.
- 6. Combine cool chicken stock, all-fruit and cornstarch. Place chicken back into skillet and pour in stock mix. Cook till sauce thickens and chicken is cooked.
- 7. Serves 6 on a bed of rice or possibly mixed greens.
- Notes: Toukie Smith is a well-known New York City social activist, model and actress. As if which weren't sufficient, she also owns her own restaurant-Toukie's, in the West Village. "I came from a family which when they said butter, they meant butter," says Toukie. "This stir-fry recipe used to have a stick of butter in it. I called it Sassy Treadmill Chicken. What I do now is lighten everything up, because there is only so much you can do on the treadmill." For this stir-fry, she does not use a wok, because it collects grease; she prefers a flat pan. Sassy, Sweet Stir-Fry Chicken
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