Mandarin Chicken...or Pork or Beef or Whatever

This is one of my all time favorite, go-to recipes. It's simple, healthy and darn good. Even our kids eat it (of course everything must be separated out so as not to touch and god forbid you put a red and green pepper in the same pile because they are not remotely the same). I adapted it from a cookbook that my Mother-In-Law so lovingly gave me entitled, 'Any Bitch Can Cook'.

Ingredients

3 boneless, skinless chicken breasts (1 1/4 lbs. pork tenderloin, or any meat or seafood)
1 T. vegetable oil
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. white pepper
1 tsp. soy sauce
2 green onions (with tops)
1 green pepper
1 red pepper
1 yellow pepper
2 zuchinnis
1 head of broccoli
1/3-1/2 bag of baby carrots
1 tsp. minced ginger
1 tsp. minced garlic
1 T. soy sauce
2 tsp. chili sauce

Trim fat from chicken (meat); thinly slice. In small bowl, combine vegetable oil, cornstarch, salt, sugar, white pepper and 1 teaspoon soy sauce; add meat and toss. Cover and refrigerate 30 minutes.

Now for the vegetables. Slice peppers, carrots, and zucchini into thin strips. Chop broccoli and green onions, but separate them from the other vegetables. You are free to use whatever veggies you want...mix it up and get crazy.


Heat wok over medium high heat (water should dance when sprinkled in the wok). If you don't have a wok...go buy one. I am in love with mine that I bought at Cost Plus World Market. Coat the wok with vegetable oil. Add ginger and garlic and stand back...these babies love to splatter. Add meat and stir-fry until no longer pink. Remove from wok and drain onto a paper towel lined plate.

Add another small coating of oil to the wok. Add the peppers, carrots and zucchini; stir-fry for 3 minutes. Return the meat to the wok, along with the broccoli and green onions. Stir in 1 tablespon of soy sauce and chili paste; heat through.

Serve with rice, noodles, or alone.

Happy stir-frying!!