5 thinly sliced, boneless, skinless,chicken breasts
1 cup of your choice of peppers cut in strips
1/2 cup celery, thinly sliced
1/2 cup carrots, thinly sliced
1/2 cup mushrooms sliced thinly
You can add other veggies if you'd like. We usually add many colors of peppers for a colorful dish and we like them so much that 1 cup is never enough. I get requests from the kids to add whatever colors are at the store (reed, green, yellow and orange!). Our kids eat the veggies as I'm cutting them up, so I always make sure to have lots on hand!
1 cup catalina dressing
4 tbsp soya sauce
2 tsp ground ginger
We like alot of sauce in our strifry, so I am always adjusting the amounts in the above mixture, but that amount will get you started and friends of mine have said it was about right for them. I like to add the sauce when I add the veggies and cook them until tender, I find they soak up the favor really well, but the recipe says to add after veggies are cooked, personal preference on your part.
Stir fry chicken in a frypan with a few tbsp of oil until no longer pink. Add veggies and cook until tender. Add catalina dressing mixture and mix to coat thoroughly. Serve on a bed of rice. SERVES 5
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