From the Pantry Butler kitchen
Chicken Stir-Fry
This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup carrots, peeled, sliced thinly — or 1/2 can low-sodium carrots, about 8 ounces, drained
- 1/2 cup celery, sliced thin
- 1/4 cup onion, cut into strips
- 1 green pepper, cut into strips
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped — optional
- 1 pound chicken, cooked, skin removed, sliced into strips
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce, reduced sodium
- 3 cups white rice, cooked — or brown rice
Method
- Heat a large pan with vegetable oil over high heat.
- Add vegetables and garlic to the hot pan.
- Stir until garlic is slightly brown.
- If using ginger, add that too.
- Add the chicken and sugar to the pan, then add soy sauce.
- Stir the food for about 1 minute in the pan.
- Serve with cooked rice.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →