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INGREDIENTS
4 medium or 6 small chicken breasts, boneless & skinless
3 medium-small potatoes
1 medium onion
3-5 stalks celery
1 medium zucchini (optional)
tomato juice
salt
pepper
cooking oil

YOU WILL NEED
a cutting board
2 large bowls
large wok or frying pan
a wooden spoon, flat spatula, or both

INSTRUCTIONS

~ Bias-slice* celery stalks
~ Slice potatoes thinly. Cut larger pieces in half. Alternately, slice thickly and cut slices into squares
~ If including zucchini, bias-slice or slice thinly. Cut larger pieces in half
~ Cut onion into thin strips or dice onion
~ Put all vegetables into one of the bowls. Mix

~ If chicken is frozen, thaw in microwave
~ Sprinkle salt and pepper over chicken, turn over and sprinkle salt and pepper over other side as well
~ Cut chicken into bite-size pieces
~ (optional) add more salt & pepper

~ Pour a small amount of cooking oil into the frying pan
~ Add half of vegetables to frying pan
~ Stir slowly, turning larger pieces over occasionally, until fully cooked
~ Move cooked vegetables into second bowl
~ Add more cooking oil to pan
~ Add remaining vegetables to frying pan
~ Stir slowly, turning larger pieces over occasionally, until fully cooked
~ Put other vegetables back into frying pan
~ Pour in a small amount of tomato juice
~ Stir until all vegetables are coated in juice
~ Move vegetables to one of the bowls

~ Rinse pan

~ Add a small amount of cooking oil to frying pan
~ Add chicken to frying pan
~ Stir slowly, turning over occasionally, until almost fully cooked
~ Return vegetables to frying pan
~ Stir slowly, mixing all ingredients together, until chicken is fully cooked
~ Move to one of the bowls

Appx 6 servings

*Bias-slicing means slicing diagonally, in order to increase surface area. This gives you "bigger" pieces to work with, and helps them cook more evenly.


This recipe was improvised from the "spicy-hot chicken and zucchini" recipe.