3 post in one hour! I know it's overkill but we can't skip recipe Wednesday.
With the busy weekend I still haven't managed to cook up last week's recipe. Hopefully I will get to it tonight. I am really excited about it.
This weeks recipe comes from my friend Char by way of her daughter Caitlyn. Thanks Char.
1-2 T. vegetable oil
1-1/2 lb chicken breasts, cut into 1" pieces
4 medium carrots, thinly sliced
6-8 green onions, sliced, including greens
1-1/2 C. celery, sliced
1 C. low sodium chicken broth (*I double this)
1 T. granulated sugar
1/3 C light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic
1 can (8 oz.) bean sprouts (I use fresh)
1 can (8 oz.) water chestnuts, drained and sliced
1/4 C. cornstarch
1/ 3 C. water
Preparation: Heat oil in skillet, brown chicken pieces, stirring to brown all sides. Put chicken pieces in crockpot. Stir in all ingredients except cornstarch and water. Cover and cook on low for 6-8 hours. Combine cornstarch and cold water in a small bowl; stir until cornstarch is dissolved. Stir into the slow cooker liquids. Keeping cover slightly ajar to allow steam to escape, cook on HIGH until thickened, about 15-30 minutes. Serve over rice or Chinese noodles.
Tony
7/24: 257.2 lbs.
Goal: 220 lbs.
37.2 lbs. to go
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