Ingredients

• 2 Cups brown rice
• 3 Chicken Breasts, cubed - 2 cups
• 3-4 Zucchini fresh, 6 cups
• 4 oz Cashews or Cashew pieces
• 1/2 - 15 oz can - Baby Corn on the cob - spears
• 8oz can sliced Water Chestnuts
• 1 med Yellow Onion
• 2 tbsp Olive Oil
• 4 tbsp Soy Sauce
• 1 cup Green Onion tops
• 1/2 Cup Water
• 1/2 Cup Teriyaki Sauce (your favorite)
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1 tsp Oyster Sauce (optional)
• 1 tsp Corn Starch

Directions

1. Make Rice – set aside on warm.

2. Prepare veggies. Chop yellow onion into large pieces. Cut Zucchini length wise, twice (quartered), slice into bite size pieces. Chop green onion tops into 1 to 1 1/2" pieces. Cut Baby corn into 1" pieces.

3. Prepare Sauce. In a shaker, add water, teriyaki sauce, onion powder, garlic powder, oyster sauce, 1 Tbsp Soy sauce, and corn starch. Shake, Shake, Shake – set aside in shaker. You will add this 2-3 minutes before stir fry is complete.

4. Prepare Chicken. Trim and cube slightly frozen/thawed chicken breasts, enough for approximately two full cups. Place in small frying pan, drizzle with olive oil, salt & pepper. Fry ’em up, careful NOT to brown, just barely past pink. Set aside, drain.

5. In large stir fry pan, add chopped med yellow onion and cashews, drizzle with olive oil, fry on med/high for 3-4 minutes. Add zucchini, baby corn, and water chestnuts. Shake about a tbsp of Soy and stir fry on high for 5-7 minutes, stirring frequently. Add chicken (no water/juice) and green onion tops, more soy, and continue to stir fry – do not overcook the zucchini (mush is not good).

6. When Stir fry mix is to your desired consistency (or just before), add SAUCE and fry for a couple of minutes, stirring frequently.

7. Serve immediately…. on an optional bed of white or brown rice.

Email to a friend | Print this recipe | Back