Chicken Stir fry, healthy and fast and yummy! a 5 out of 5 at our house!!










2 Tb. Olive Oil
4-5 carrots peeled, and sliced thin
1 head Broc. cut into florets (or Cauliflower)
1 Red pepper, cleaned and sliced in strips
1 Orange pepper, cleaned and sliced into strips
1 ts. Garlic minced
1 onion, cut down the center and then into long strips
1 8 oz. container of sliced baby Portabella mushrooms
1 lb. Chicken tenders (or breasts) cut into large chunks
1 ts. salt
pepper to taste
1/4 ts. Chinese 5 spice (in the Oriental aisle at the grocery store)
2 Tb. Soy sauce
1/2 ts. dry ginger
1 can Pineapple tidbits with juice
1 Tb. cornstarch
1/4 C. duck sauce (we buy ours at our local Chinese restaurant, it's worth it or you can buy it in the stir or make your own)
1 Can sliced water chestnuts.

4-6 servings brown rice

Put rice on to cook. Heat Olive oil in skillet hot and add chicken. Turn chicken after browned on one side. Add garlic and onion and saute until slightly soft, add carrots, broc, and peppers and soy sauce. Saute 3-4 mins. until Broc. is soft, add mushrooms and water chestnuts, salt and all spices. Stir for 2-3 mins. Drain juice from Pineapple into measuring cup and add Corn Starch and stir until smooth. Reduce heat on stir fry and add Pineapple sauce, stir and turn off heat and pour 1/4 Cup duck sauce over and stir and stir in the Pineapple.

Service over rice with sliced green onions and honey roasted peanuts sprinkled on top!