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Chicken Stir Fry


1 1/2 lbs boneless chicken breast
1 cup sliced celery
1 small onion, sliced
3/4 cup carrot, sliced
1 1/2 cup cauliflower
1 cup snap peas
1 cup bell pepper, sliced
1 Tbsp cornstarch
1/4 to 1/2 cup soy sauce
1 can (8oz) tomato sauce
1 tsp honey
1/4 tsp ginger
1 to 2 cloves garlic
1/4 cup vegetable oil
2 cups uncooked rice (4 cups cooked)
Wash and slice your vegetables and cook rice as directed on package. Cook meat as desired. We pan fry the chicken then cut it up but you could grill, air fry, etc. Set meat aside. Add vegetable oil to wok or large skillet and heat on high. Once hot, add onion, garlic, celery and carrots. Stir fry over high heat until crisp tender, 3 to 5 minutes. Add remaining vegetables, cornstarch, soy sauce, tomato sauce, ginger and garlic. Stir fry for another 3 to 5 minutes until sauce stops being cloudy and begins to thicken and vegetables are cooked to desired tenderness. Add a bit of water if the sauce becomes too thick. Add meat back into pan, stir to cover and serve over the rice.
Personalize this recipe by choosing the meat and vegetables that you like best (or what you have in the fridge at the time). Some people like to add mushrooms and water chestnuts too. You can’t go wrong with a good stir fry served over rice!