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Stir-Fried Chicken with Vegetables Recipe

Stir-Fried Chicken with Vegetables Recipe - 6 servings

Ingredients:

2 whole chicken breasts, skinned, boned and cut into julienne strips

1 tablespoon peanut oil

1 small heat cauliflower, florets only

3 stalks celery, cut on the diagonal into 1 1/2 inch pieces

12 fresh mushrooms, sliced

6 1/2 ounce can water chestnuts, drained

1/2 red pepper, cut into julienne strips

1/2 green pepper, cut into julienne strips

1 1/2 cups bean sprouts

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar

Method:

In a nonstick skillet, saute chicken 10-15 minutes, or until nearly done. Reduce salt. Meanwhile in a wok, heat peanut oil. Add cauliflower, stir-fry 4 minutes. Add celery, stir fry 2 minutes. Add mushrooms, water chestnuts and peppers, stir-fry 3-4 minutes, or until all vegetables are bright in color and crisp-tender. Add bean sprouts and chicken. Set aside. Combine soy sauce and vinegar. Pass with vegetables.

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