Stir Fry

by AJ

3-4 boneless, skinless chicken breasts, chopped

1 large white onion, chopped

1 green or red bell pepper, chopped

2/3 stalks of celery, sliced

1 1/2 c. bean sprouts

1 1/2 c. snow pea pods

2 c. chopped mushrooms

1 stalk of broccoli, chopped

1 can pineapple chunks

olive oil

First find/make some mixture to soak the chopped chicken in for about an hour.  Some form of soy sauce mixed with brown sugar, honey, vinegar and tomato sauce works well.  Other options include teriyaki sauce or store-bought seasoning packets or pre-mixed marinades.  Once the chicken has had some time to saok in some of the seasonings, bring a T. of olive oil to medium heat in a wok.  Spoon the chicken out of the marinade into the hot oil, stirring constantly, thus frying the meat as you stir.  Once the chicken is cooked (several minutes) set it aside.  If necessary add a snitch more oil.  Toss in the chopped onion and broccoli, along with any leftover marinade that you'd like added into the mix later on.  (This is necessary to cook any leftover chicken juice in the marinade, if you want to use the marinade in the overall scheme of the dish.)  Stir continuously until the broccoli and onion pieces are mostly cooked, remove them and set aside.  Add more oil if necessary, and toss in the celery and bell pepper.  Stir constantly until nearly cooked.  Add back in the chicken and toss in the snow pea pods, mushrooms, pineapple and the bean sprouts.  Stir constantly.  Once the pea pods are somewhat tender but still crunchy, add back in the onion/broccoli marinade mixture.  Heat everything together for several minutes, stirring constantly.  Serve over white rice.