Stir Fry Vegetables with Chicken

oil

 1 bell pepper 

carrot

celery

green onion

1/2 onion

1/2 head cabbage

 yellow squash

mushrooms

zucchini

1 Tbsp sesame oil

soy sauce

 can of water chestnuts

salt and pepper

garlic powder

paprika 

onion powder

1/2 orange segments, chopped

corn starch ( if needed to thicken sauce), 1 cup water and a heaping tsp corn starch)

 

1.  Using a Wok on high heat with some oil add the vegetable, all chopped, that take longer to cook. Like bell peppers, carrot, celery, green onion, onions and cabbage.  Add sesame oil mixing constantly. Next, add other vegetables like squash, mushroom zucchini and water chestnuts. Add soy sauce and seasonings.  Stir constantly.  When vegetables are cooked to your liking, not too soft, remove from pan onto a serving dish. 

2.  In Wok keep any remaining juices from the vegetables.  Add chopped oranges, soy sauce.  Taste to see if it needs salt, pepper, sugar, honey or more soy sauce. If you need to thicken up the sauce use some corn starch mixed in water.  Pour sauce over vegetables in serving dish.  Mix well.

3.  In a cleaned out Wok on high heat add oil and bite size chicken pieces.  Stir constantly.  Add 1 tsp sesame oil, salt and pepper until chicken is not longer pink.  Add cooked chicken to vegetables and sauce.  Mix well.  Serve with cooked rice.

Recipe:  Collard Valley Cooks