Chinese Chicken Stir Fry

I love Chinese food, yet I don’t get a chance to eat it as much as I would like. We live about 30 minutes from Omaha and Lincoln and although it’s not far, we just don’t eat out very much. I do make a mean stir fry at home though and it’s not that it’s hard to make.

By the way the chopsticks above were given to me by my oldest Marine son for Christmas, he made a thrift store run and found amazing presents that fit everyone’s interest and taste. I LOVE these bamboo chopsticks!

I use a wok, but before I had a wok I used a cast iron skillet, the same with the sesame oil and wok oil, it does add a certain flavor, but if you don’t have it leave it out.

Ingredients

• 3 chicken breasts, cubed, or in strips
• Bag of frozen Chinese vegetables (or combination of green peppers, shredded carrots, broccoli, etc)
• 2 TBSP Sesame oil
• 2 TBSP Wok oil
• 1/2 onion, sliced
• 1/2 cup sliced mushrooms
• Jar of water chestnuts
• 1/4 cup Soy Sauce
• 1/4 cup Dorothy Lynch Salad dressing (or catalina style)
• 2 TBSP Cornstarch (or flour)
• Cooked Rice

Directions

1. Preheat oils in wok pan, when hot add onions and cubed chicken
2. Cook till chicken is cooked throughout.
3. Push chicken and onions to sides of wok, add vegetables and push on the side
4. Add 1/2 cup water, salad dressing and soy sauce
5. Cover and bring liquid to boil, reduce heat and simmer for 10 minutes.
6. Steam vegetables to desired tenderness
7. Mix 1/4 cup water with cornstarch, add to simmering liquid in middle of wok. Sauce will thicken
8. Mix all ingredients in sauce, remove from heat.
9. Serve over cooked rice

Eat and enjoy!