Vegetable and Chicken Stir Fry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from a HomeMakers magazine published sometime in the late 70's. It was a meal enjoyed by the dancers of the National Ballet Company. I've made a few little changes over the years but absolutely love it. I serve it with some garlic bread for dipping. Ingredients:
5 slices bacon, cut in lardons |
1 tablespoon unsalted butter |
1 chicken breast, boned, skinned, cut into cubes |
1 bunch green onion, chopped |
1 zucchini, halved and cut into 1/4-inch slices |
3 stalks celery, cut into 1/4-inch slices |
3 garlic cloves, minced |
1 red bell pepper, diced |
2 medium tomatoes, quartered then diced |
6 ounces vegetable cocktail |
1 tablespoon fresh lemon juice |
1 teaspoon tarragon |
2 cups baby spinach, washed & chopped |
1 1/2 cups mozzarella cheese |
1 teaspoon tabasco sauce |
1 tablespoon sesame seeds, untoasted |
1 tablespoon dijon mustard |
salt and pepper |
Directions:
1. In a wok, cook bacon lardons (bacon sliced in 1/4 pieces), in the butter for 5 minutes over medium heat.
2. Add diced chicken and cook stirring until no longer pink. About 8-10 minutes.
3. Add green onion, zucchini, celery and red pepper and saute over high heat for 5 minutes.
4. Add tomatoes, V8 juice, lemon juice, salt and pepper, tarragon and spinach, cover and cook over medium heat for about 8 minutes.
5. Turn down heat and fold in 1 or 1 1/2 cups cheese.
6. When melted add tabasco, sesame seeds and dijon mustard.
7. Serve alone or with some nice crusty bread or garlic bread for dipping.
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