Tempt My Tummy, Tuesday

Lisa at Blessed with Grace is hosting this celebration of great food today. Check out her site for many more fun recipes.

Today I am going Chinese!

Stirfry Chicken and Veggies

1 lb. chicken tenders, cut in bite size pieces
1/2 to 1 teaspoon garlic powder

1/4 tsp. ground ginger
1/2 tsp. curry powder
1 tsp. sugar
1 head of savoy cabbage, sliced thinly
3 carrots, sliced on the diagonal turning 1/4 turn following each slice
3 stems of celery chopped same manner
1 bunch of green onions, sliced
1 small onion, chopped
Vegetable or peanut oil
Soy sauce to taste
Serve over cooked white rice

First, stir-fry chicken tenders, seasoned with the garlic salt, in a little oil in a wok or large non-stick skillet, until browned. Remove. Next add all the chopped veggies and remaining spices and sugar and a little oil to the wok or skillet. Cook and stir to whatever tenderness you like your veggies; add the chicken, cooked rice and soy sauce to taste. Toss gently to combine.
Sometimes I mix up a bit of cornstarch and cold water to add to the collected juices at the bottom of the wok to mix in with the dish to create a nice sauce .
Notes: You can use most any veggies you want mushrooms, red peppers, squash, and broccoli are some.

Number of Servings: 4 or 5
I used to make variations of this easy dish with my 4th graders following a reading story about China. The kids loved to eat this with chopped sticks. It is so tasty and nutritious, it makes for a wonderful quick meal anytime and kids love it!