It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHICKEN STIR-FRY from Karen’s Kitchen!!

Who doesn’t love a quick and easy stir-fry? I certainly do. I’m always on the lookout for chicken recipes because we eat so much of it for its health benefits, taste, and budget. Prep for some stir-fry recipes can be time-consuming, but this one hardly takes any effort at all. Once everything’s chopped and prepped, it’s a matter of minutes before you’re serving a savory meal. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 779 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN STIR-FRY
(Recipe From Karen’s Kitchen)

1 lb. chicken breasts (cut into 1/2-inch strips)
1 pkg. Oriental-style Rice & Seasoning Mix
2 T. cornstarch
1 cup chicken broth
1 can water chestnuts
2 T. soy sauce (low sodium is okay)
2 crushed garlic cloves
2 red peppers, thinly sliced
1/4 lb. snow peas

In a plastic bag, toss chicken with cornstarch until strips are coated.

In a wok or deep 12-inch skillet, heat 2 T. oil over med-high heat until hot. Add 1/3 of the chicken strips and stir-fry until golden. Remove from the wok. Stir-fry the remaining strips, 1/3 at a time, adding more oil if necessary. Remove the chicken strips and set aside.

In the wok or skillet, heat 2 T. oil until hot. Add water chestnuts and garlic, and stir-fry 2 minutes. Stir in chicken, rice mix, contents of the seasoning packet, chicken broth, and soy sauce. Bring to a boil. Cover and simmer 10 minutes.

Stir in red pepper and snow peas and cook a few minutes, until the vegetables are tender-crisp. Serve immediately.

Happy Eating!