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Chicken & Veggie Stir Fry

Chicken & Veggie Stir Fry

Good afternoon y’all, I hope you’re having a wonderful day. I’m feeling Blessed that the good Lord saw fit to give me another year on this earth as I celebrate turning 55 today. I wasn’t sure I would live this long after my first cancer diagnosis in 2012, but I’m still giving life all I can one day at a time. This was my birthday lunch I fixed today and it sure was good. It’s simple to throw together and you could really add any veggies you like, this is just what I had on hand.

My Daddy loves to tell the story of when I was born and how my Grandmothers squeezed inside a telephone booth in the lobby of the hospital to wait for my arrival. They had picked my name out months before naming me after Janet Lennon of the Lennon Sisters and then I got the name Elaine after my Mama. I always knew when I was in big trouble if Mama or my Grandmothers call me by both names at the same time and if they added my last name…well, even worse trouble. After I had children I found myself doing the exact same thing except I would often get the kids names mixed up and call one the other. I could be mad as a wet settin’ hen at my son for something he did and the minute I hear my daughters full name leave my mouth and then see the look on his face of confusion that moment of being mad turned into a moment of laughter for a half a second then back to pointing out his wrong doing. I’ll admit, even I call myself out by my full name when I blunder something and if my husband overhears me doing so he’s quick to ask “what have you done now?”.

Chicken & Veggie Stir Fry

Sauce:

  • 2/3 C. chicken broth
  • 1/2 C. sweet chili sauce
  • 1/3 C. soy sauce
  • 2 cloves garlic, minced
  • 2 T. honey
  • 1 T. freshly grated ginger
  • 1 heaping T. cornstarch
  • 1 tsp. sesame oil (optional

Whisk together and set aside.

  • 1 bunch asparagus, woody ends removed and cut into 1″ pieces
  • 5 green onions, cut into 1″ pieces
  • 1 large carrot, peeled and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 T. olive oil
  • 1 1/2 lbs. boneless chicken thighs, cubed
  • 2 T. butter
  • cooked rice for serving

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