I frequently get asked for the recipes of items I've brought to parties and such. I feel very honored when asked, but it does get tiring writing them out over and over. I thought it'd be much easier to just include them on my site and give out the address! So for all of you that have asked, and even for those who haven't, here are some of my special recipes! Enjoy!

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Chicken Stir Fry (Chow Mein)

3-4 chicken breasts, cubed or sliced into bite-sized pieces, marinated in
1/4-1/2 c soy sauce with a
pinch ginger

1 bunch broccoli crowns -can also pick the florettes out of a frozen bag-, broken/cut into bite sized pieces
5 or 6 stalks of bok choy- rinse, cut off end, slice DIAGONALLY so they look like horse's hooves.
1 clove garlic, crushed
1 cup of pea pods
1 large or 2 med onions- cut into 1/4 in wedges
1 red pepper, cubed
1 large can bean sprouts
1 -small- can sliced water chestnuts, drained
1 -small- can bamboo shoots, drained\n 1 can mushrooms, drained
1 can baby corn-on-the-cob, drained.

2Tb-1/4 c oil- peanut if you can, vegetable is fine

2-3 c chicken broth (canned or make from boulion cubes/water
1 tsp Garlic powder
salt, pepper to taste

2Tb corn starch, mixed in 1/4 c water - should be a thick liquid

There are 3 keys to making a good stir-fry- 1. Stir Fry means Stir Often!- 2. hot oil- 3. Add ingredients in the right order to have them done at same time in the end. Broccoli takes longest to cook, while canned veggies are already cooked, and just need to be heated.!

Cook chicken & soy sauce in oil hot wok. When cooked through, remove chicken -but NOT the liquid. Put in the broccoli. Cook about 3 min -2 if frozen-, until it's just starting to get soft. Next, throw in the bok choy. Cook a minute or three. Now add the pea pods IF FRESH. If FROZEN, wait.

In go the onions, red pepper and garlic. Cook, stirring, until the onions are translucent. All the ingredients should now be cooked, but still firm and just crispy. Cook for a few more minutes if they are not done. Go ahead and dash some more soy sauce in, just to add a little more smell and flavor.---(Did you use frozen pea pods? They go in now.)---

Stir that in well for a minute, and now put in all the canned veggies and cooked chicken. Stir well, so they get heated, and add the broth. This liquid should be just enough to see through the veggies, but not cover them.

Bring to a boil -not simmer, boil- and stir in the cornstarch/water mixture. Cook for 2 minutes. If you would like to add more soy sauce for color, do so. Soy sauce, pepper, salt, etc. are to taste.

Best served over rice or chow mein noodles.

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