Tuesday, July 6, 2010

Chicken Stir Fry

  • 1 chicken breast, cut into bite sized pieces
  • lemon-pepper
  • 1 tablespoon of oil
  • 2 tablespoons of soy sauce
  • 1/2 cup of shredded carrots
  • 1/2 cup of pea-pods
  • 1 garlic scape
  • 3 large napa cabbage leaves shredded
  • 3 large chard leaves shredded
Season the chicken with lemon-pepper. Heat the wok to a medium-high heat with oil. Cook the chicken throughly, about 4 minutes or so. Add the soy sauce about half way through cooking the chicken. Add the peas, garlic scapes and carrots, cook for 2 minutes. Add the cabbage and chard, cook until wilted, about 2 or 3 minutes. Serve over brown rice.

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