Chicken Stir Fry

This recipe turned out great! Some thought it a little salty, so if you wanted to cut back a bit with the soy sauce it wouldn't be a horrible idea. If you're feeling ambitious, made this! The students have been learning about carbohydrates and we talked about making rice. Go for it! I promise you won't be disappointed :)

Chicken Stir Fry

1 bouillon cube
1 C hot water
2 Tbsp corn starch
1/4 C soy sauce
1/4 tsp minced garlic
1 small bunch of broccoli
1 carrot
1 stalk of celery
1/4 of a large onion
1/4 C water chestnuts
1/4 C snow peas
1 chicken breast, cut into bite sized pieces
2 Tbsp oil

1 1/2 C rice
3 C water

1. In a saucepan, bring 3 cups water to a boil. Add rice, cover, and lower heat to a simmer. Cook until water is gone and rice is soft and fluffy
2. In a small saucepan, combine 1 C hot water and bouillon cube and bring to a boil. Stir until bouillon cube is dissolved and then REMOVE FROM HEAT.
3. In a cereal bowl, combine soy sauce and cornstarch. Stir with a fork until completely dissolved and smooth. Add garlic to the coy sauce mixture. Slowly add the soy sauce mixture to the saucepan with the bouillon. Whisk the sauce mixture over medium low heat until it thickens slightly. Remove from heat and set aside.
4. Wash and cut up: broccoli, carrot, celery, and onion into bite sized pieces. Cut the water chestnuts in half. Wash and trim snow peas.
5. In a large skillet, add oil and chicken pieces. Cook over medium-high heat until cooked through and golden brown.
   
6. Add carrots and broccoli to skillet and cook for about 5 minutes or until tender. Add celery, onion, water chestnuts and snow peas and cook for an addition 10-15 minutes, or until all vegetables are tender.
7. Add sauce mixture to the vegetables and chicken and stir until all ingredients are coated. Cook for about 5 minutes until completely heated through and remove from heat.
8. Serve the stir fry mixture over rice. Eat and enjoy!