Prepare Chicken:

1. Use 2 large chicken breast or 3 smaller chicken breasts.
2. Cut into 1/2 x 1/2 inch pieces
3. Place in container for marinading. I often purchase 1 lb sandwich meat at Walmart or Aldi that come in a nice plastic container that is disposable. I keep the container and use for the chicken. After using the container for chicken, I throw it away vs. washing.
4. I add a double batch of chicken marinade directly on top of the chicken in the container.
5. I put on gloves and use my hand thoroughly mix the chicken with the marinade.
6. Place the chicken in the refrigerator for 1 to 8 hours

Single batch Chicken Marinade Recipe

• 1 1/2 Tablespoons cornstarch
• 2 Tablespoons Soy Sauce. (recipe states 1 Tbsn Soy Sauce and 1 Tbsn Dry Sherry.)

Prepare Vegetables

The amount of vegetables you add really depends on you. I like to add a lot of vegetables. Including extras like mushrooms (ok – not really a vegetable. Since it’s added like a vegetables, I’m going to consider it a vegetable)

The vegetables can be prepped 1 to 2 day in advance and stored in refrigerator.

Vegetables that need to be slice should be cut around 3/8 inch thick. I like to cut the vegetables at a slant like Asian restaurants – mostly because it looks fancier :-).

Veggie list (below is 3x to 4x LaChoy Recipe):

• Carrots – 1 bag of petite carrots or @ 6 full carrots or more 🙂
• Celery – @ 5 to 6 stalks.
• Onions – 3 medium onions. I slice and the cut into 1/4 moon size pieces
• Mushrooms – 1 container, washed and then sliced

The sliced items should be put into 3 different bags.

• Bag 1: Onions
• Bag 2: Carrots and Celery
• Bag 3: Mushrooms.

Pea Pods: I like to add sugar snap pea pods. John does not like them. If you want to add the pea pods. Clean the pea pods. Remove the ends and stringy part and put in bag. I usually add 1/2 to full bag. Whatever you don’t use, enjoy as a snack :-).

Place bags in refrigerator.

Sauce

I typically make 3x sauce because I like a lot of sauce in my stir fry. The amount added is really up to you. I recommend making at least 2x the recipe.

1x Sauce Ingredients

• 1/2 cup chicken broth
• 2 Tbsp soy sauce
• 1 Tbsp. cornstarch
• 1 tsp. sugar

Mix above until no lumps and sugar dissolved.

Set aside until needed

You will need to mix again before adding to the pan.

Cooking

Cook the chicken

1. In large pan or wok, add 2 tablespoons vegetable or canola oil.
2. Heat over med to medium high heat.
3. Add minced garlic. I used the minced in water in a bottle from the grocery store. I usually add 2 teaspoons. LaChoy recipe also calls for ginger which I do not add.
4. Cooked until you smell aroma but not burned.
5. Add the chicken all at once or in batches due to size of pan.
6. Stir and break apart the pieces. Cook until fully cooked and broken into smaller pieces.
7. Once chicken has been fully cooked, place chicken in a bowl to the side. This will be added back later.

Cook the Onions

1. Add 1 to 2 tablespoons of oil to the pan or wok over med to medium high heat.
2. Add the onions. Optional sprinkle salt over the onions to help remove the water and browning.
3. Once onions or translucent and soft slightly browned, go to next step.

Cook the vegetables

1. Add the carrots and celery to the pan.
2. Cook until slightly softened. Then add the mushrooms and pea pods. Cook for a couple minutes.

Final cook

1. Add the sliced water chestnuts and chicken back to the pan. Mix well.
2. Add the sauce.
3. Cook until the sauce has thickened and bubbling.
4. It’s now ready to serve.

Serve

Most of the time I serve this on top of rice. You can also used cauliflower rice.

I like to add peanuts. But then, I like to add peanuts to almost everything. 🙂

Ingredient list:

• Soy Sauce
• Chicken Broth
• Starch
• Onions
• Carrots
• Celery
• Mushrooms (optional)
• Pea Pods (optional)
• Water chestnuts
• Fresh Garlic
• Fresh Ginger (optional)
• Dry Sherry (optional)
• Chicken breasts
• Water chestnuts

LaChoy Recipe Image

From the picture you can tell it’s been well used and has been splattered on quite a bit.