• A Healthy Stir Fry Chicken

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    • 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


    1. 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. 2. Skim foam from surface, but don't stir. Strain through 2 layers of rinsed cheesecloth. Throw away bones and vegetables.
    3. 3. Refrigeratestock and remove small layer of fat. Chill for up to 4 days or possibly freeze.
    4. Stir Fry
    5. 1. Cut chicken breasts into strips. Set aside.
    6. 2. Put sesame oil in skillet on high heat.
    7. 3. Saute/fry garlic and ginger. Use a wooden spoon, making sure not to let the garlic get too brown.
    8. 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.
    9. 5. Return skillet to high heat and add in red peppers, carrots, celery, scallions, mushrooms, broccoli, water chestnuts and soy sauce.
    10. Stir-fry till vegetables are warm but not limp.
    11. 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.
    12. 7. Serves 6 on a bed of rice or possibly mixed greens.
    13. 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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