Chicken Stir-Fry

• 2 tbspvegetable oil
• 1/2 cupcarrot, or 1/2 can low-sodium carrots, about 8 ounces, drained
• 1/2 cupcelery, sliced thin
• 1/4 cupyellow onion, cut into strips
• 1 green bell pepper, cut into strips
• 1 tbspgarlic, finely chopped
• 1 tbspginger, optional
• 1 lbchicken, cooked, skin removed, sliced into strips
• 1/2 tspgranulated sugar
• to taste soy sauce
• to taste chicken broth
• 3 cupswhite rice, or brown rice

quantities scale with servings

Method

1. 1

   Heat a large skillet or wok with vegetable oil over high heat.

2. 2

   Add vegetables and garlic to the hot pan. Stir until garlic is slightly brown. If using ginger, add that too.

3. 3

   Add the chicken and sugar to the pan, then add soy sauce.

4. 4

   Stir the food for about 1 minute in the pan.

5. 5

   Serve with cooked rice.