Chicken Stir-Fry

15 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• 29.6 mlvegetable oil
• ½ cupcarrots
• ½ cupcelery
• ¼ cuponion
• 1green pepper
• 14.8 mlgarlic
• 14.8 mlginger (optional)
• 1 lbchicken
• 2½ mlsugar
• 44.4 mlreduced-sodium soy sauce (optional)
• 3 cupswhite rice

How to cook it

1. Heat the vegetable oil in a large skillet or wok over high heat for about 1 to 2 minutes until hot and shimmering.
2. Add the carrots, celery, onion, green pepper, garlic, and ginger (if using) to the hot pan, and stir constantly for 2 to 3 minutes until the garlic is lightly browned and the vegetables start to soften.
3. Add the chicken, sugar, and reduced-sodium soy sauce (if using) to the skillet.
4. Stir-fry constantly for 5 to 6 minutes until the chicken is no longer pink and reaches a safe internal temperature of 165°F (74°C).
5. Remove the skillet from the heat and serve the stir-fry immediately over the white rice.

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