I am super blessed to have children that love vegetables!
Stir fry is one of our favorite meals.
It's so easy and packed full of nutrition!
I've posted a similar recipe before, but this time I tried using fresh ginger.
It was a surprisingly good change!
Zingy and full of flavor.
Plus, ginger root is inexpensive and easy to use.
You'll want to try it if you haven't yet!
(For those of you who know me well...yes, I can't decide what my deal is with ginger. Sometimes it adds to my nausea and other times it tastes perfect. Go figure. Maybe I'm carrying a child who will be prone to indecisiveness!)
Chicken and Vegetable Stir Fry
1 onion, diced
2 cloves garlic, minced
1 inch fresh ginger root, peeled and minced
1 c. chicken broth
1 large chicken breast, cubed
6 large carrots, sliced into 1/2 pieces at an angle
6 stalks celery, sliced into 1 inch pieces at an angle
1 large head broccoli, cut into small florets
1 can water chestnuts (I'm not sure about the nutrition here, but they add more great crunch!)
1 bag fresh bean sprouts
Chinese Noodles (optional, but tasty!)
In a wok or large pan, heat 2 tablespoons olive oil. Add onion, garlic, and ginger. Cook just until onion begins to soften. Add raw chicken, 2 T. soy sauce, and chicken broth. Cook until chicken is thoroughly cooked. Add carrots and cook 2 minutes. Add the rest of the vegetables and cook just until vegetables are steamed--but still very crisp.
Serve over brown rice and top with Chinese noodles. Season with soy sauce as desired.
Our most satisfied customer!
He's asked for this meal every single day since we had it!