|Yvonne's Stir Fry served over brown rice|
My friend, Yvonne Anderson, aside from being a wonderful friend and person, is a great cook! She doesn’t use a lot of ingredients or spend all day cooking, but everything she makes is delicious. One night I went to her house, and she was making this stir fry for her daughter and her daughter’s friend. It smelled so good that I had to ask for the recipe. I’ve been making it for my family for about 5 years, and we love this healthy, yet tasty meal!
|marinate the cubed chicken for about 2 hours|
|chop the onion and peppers into 1-inch squares|
|sauté the chicken by itself first|
Yvonne Anderson’s Stir Fry
1 lb. chicken, steak or pork, sliced into bite-sized pieces
1 onion, sliced
1 red bell pepper, sliced
1 bell pepper, sliced
1 Tbsp. rice vinegar
1 pinch ground ginger
3/4 C. soy sauce (I use low sodium)
1 tsp. honey
1 Tbsp. canola oil
Combine vinegar, ginger, soy sauce and honey. Add meat and marinate for 2 hours. Add oil to wok; sauté meat first and remove when cooked. Saute onion and pepper until cooked through. Add meat back to wok, stir and serve.