This chicken stir fry is always a big favorite in my house. One of the great things about this recipe is how versatile it is. You can make it with any leftover meat (Beef, Pork, Turkey, etc), and, you can spice it up just the way your household likes it! I made it this time with a package of marked down chicken tenders, some fresh peppers I had bought marked down and froze, and a package of broccoli florets that were on sale for 99 cents!! The sauce I make for this is my own recipe, spiced the way we like it, but if you want it more or less spicy, than you can custom make it for your own taste! Please let me know if you have any questions or comments!! Enjoy!!

TOTAL COST for 6 servings: $4.07 + cost of spices

Ingredients

1 Package of Tyson Chicken Breast Tenders, or any leftover chicken, cut up into pieces
3 Medium sliced fresh peppers (or frozen!)
6 stalks of celery, diced
1 Package of frozen (or fresh) broccoli florets
2 Medium onions, sliced
2 tbsp Extra Virgin Olive Oil
SAUCE: 6 tbsp cornstarch, 9 tbsp soy sauce, 1 cup chicken bullion (prepared), 1/4 cup Jane’s Krazy Mixed-Up Sesame Spice** NOTE: If you don’t have any sesame spice, you can substitute Lemon Pepper, Garlic Powder, Parsley, or any spices you have on hand.
Salt and Pepper

1. On high heat (my electric stove is set at 8), add Olive Oil to bottom of 6 qt stock pot (so you have enough room to cook everything in one pot!). Add cut up chicken pieces to pan. If precooked, just sear them on each side until they are brown. If they are raw, then you will need to cook them through, so flip them every few minutes until they start to get brown on each side. This takes about 10 to 15 minutes, depending on the size of the pieces. Remove from pan.

2. Leave the remaining oil in the pan, and add the sliced onions. Sear them until they are clear in color, and a little soft. This takes about 5 minutes.

3. Add celery and sear for 3 minutes, or until clear, and then add the peppers and the broccoli (all frozen) to the pan, and cover. This will let the vegetables steam while you make your sauce in a separate bowl.

4. In a small bowl, add soy sauce, then bullion (already prepared into liquid), and cornstarch, all the while whisking it vigorously, to make sure the cornstarch is all broken down and not lumpy. If you don’t have a whisk, you can use a fork, but make sure you beat it well!!**TIP: If you’ve never made sauces or gravies before, the best way to explain how to mix them is as if you were beating eggs to scramble them or for an omelet. Try and get some bubbles going in there, and that will let you know you are done!

5. After steaming your vegetables and tossing them until they are soft (about 10 minutes), then add the chicken back to the pot, and toss everything together. Quickly add your sauce (remix it right before adding it to the pot to make sure it didn’t settle) and toss all of your ingredients back and forth a couple of times to make sure everything gets coated with the sauce. Remove the pan from the heat (the sauce thickens FAST!!) and keep tossing. Your dish is ready to serve!!

**THIS DISH FREEZES GREAT, SO IF YOU HAVE LEFTOVERS,

PUT THEM IN A CONTAINER FOR ANOTHER MEAL**