Stir Fry Chicken and Vegetables

First off let me say oops!! What part of my brain thought that blindly following a recipe and using cornstarch was a good idea? Not only that, 1/4 of a cup? Although it was very good. I just wasn't going to eat anything with a) corn and b) starch. Mostly though a processed item. Not in that amount and certainly not this soon. Vigilance!! Ha!

Yes this is my being over silly. Honestly I am not too worried about it. But next time I make this I'll definitely make some changes.

There are options of course for thickening. And I certainly didn't need to "bread" the chicken for this.

http://www.marksdailyapple.com/low-carb-thickener/#axzz1nGSK63Dc

There's also arrowroot too. But for this I shouldn't have worried about it.

Here's how I wish I would have made it:

Original (Pre-Melissa'd) from http://www.myrecipes.com/recipe/chicken-veggie-stir-fry-50400000119910/ 

 Chicken-and-Veggie Stir-fry

 Ingredients

• 1 pound skinned and boned chicken breasts, cut into thin strips
• 1/2 teaspoon sea salt
• ground pepper
• 2 tablespoons butter
• 2 tablespoons olive oil, divided
• 1/2 pound Broccoli, cut into 1-inch pieces
• 1/2 cup water
• 1 red bell pepper, cut into thin strips
• 1 small yellow squash, thinly sliced into half moons
• 1/4 cup sliced green onions
• 3/4 cup water
• 2 teaspoons arrowroot powder
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons soy sauce
• 1 teaspoon Asian chili-garlic sauce
• 1 tablespoon Hoisin sauce (bottled has sugar and lots of bad stuff!*)
• Hot cooked rice

Preparation

1. Sprinkle chicken with salt and pepper to taste.
2. Stir-fry chicken in 2 Tbsp. butter and 1 Tbsp hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until cooked through. Transfer to a plate, using a slotted spoon; keep warm. Add Broccoli and 1/2 cup water; stir often and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.
3. Add remaining 1 Tbsp. oil to skillet. Sauté bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
4. Whisk together arrowroot powder and remaining 3/4 cup water until the powder dissolves. Add water mixture, chicken, and Broccoli (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 3 ingredients. Serve over hot cooked rice.

* Make your own and throw it in the fridge!! http://cavegirlinthekitchen.blogspot.com/2009/09/hoisin-sauce-recipe.html


And voila!  A little rice for me, a lotta rice for the hubby!