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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A tasty stir fry of chicken, tofu, bell peppers, and Chinese vegetables. Ingredients:
2 boneless skinless chicken breasts, cut into cubes |
1 (15 ounce) can of stir fry corn |
1 (14 ounce) can bean sprouts |
2 (8 ounce) cans sliced water chestnuts |
1 cup shredded carrot |
1 red bell pepper, cut into strips |
1 yellow bell pepper, cut into strips |
1 cup snow peas |
12 ounces extra firm tofu, cubed |
1 head broccoli, chopped |
5 tablespoons oil |
3 garlic cloves, minced |
6 ounces stir-fry sauce |
Directions:
1. Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like.
2. Put 2 tbs of oil into your wok or pan and let it heat.
3. Par-cook the broccoli then remove from pan.
4. Put remaining oil into wok or skillet and let it heat.
5. Cook chicken.
6. Add tofu.
7. Add 1/2 of stir fry sauce.
8. Stir until chicken is cooked through.
9. Add all vegetables and the remaining stir fry sauce.
10. Stir until all vegetables are cooked.
11. Serve over rice.
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