Our daughter Roni loves my stir fry and she asked me to make it tonight since she didn’t have to work and would be home for supper. It’s a recipe I make up as I go and I never make it the same way twice. I do, however, make it similarly each time. I usually use whatever vegetables I have in the refrigerator. My refrigerator was pretty bare today so I used some frozen vegetables instead of fresh ones. This is how I made it tonight.
8-12 skinless chicken tenders, cubed
3 carrots, peeled and cut in rounds
2 sticks of celery, sliced in 1″ pieces
1 medium onion, cut in chunks or sliced
2 bags of frozen vegetables (your choice)
2 cups of water
2 chicken bouillon cubes
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon Kitchen Bouquet seasoning
1/8 teaspoon ground coriander
2-3 tablespoons Lite soy sauce
2 tablespoons cornstarch + 1/4 cup water
1-2 tablespoons olive oil
Heat the oil in a wok or a large frying pan. Saute the chicken in the oil until nearly done. Transfer the chicken to a bowl or a platter and set it aside. Saute the onion, carrots and celery until crisp tender. Add the frozen vegetables, water and bouillon and cook for a few minutes. Dissolve the cornstarch in the water and add this to the vegetables. Add the spices and stir to combine. Return the chicken to the pot and cook a couple of minutes until everything is hot and the sauce is thick (like gravy). Serve over rice.