1 ½ Pounds Boneless, Skinless Chicken Thighs, Cut In Thin Slices
1 ½ Cups Small Cauliflower Florets
1 ½ Cups Small Broccoli Florets
1 Cup Thinly Sliced Carrots
1 Cup Sliced Green Onion, Tops Included
1 Teaspoon Salt
¼ Teaspoon Pepper
½ Cup Chicken Broth, Heated
Preparation:
Preheat Heavy Frypan About 3 Minutes On Medium High Heat; Spray With Nonstick Corn Oil Cooking Spray. Add Chicken Slices And Stir Fry About 3 Minutes.
Increase Heat To High And Add Cauliflower, Broccoli And Carrots; Continue To Stir Fry About 3 Minutes.
Add Onion, Salt And Pepper, Continuing To Stir Fry About 3 Minutes More.
Add Warm Chicken Broth, Scraping Drippings From Bottom Of Frypan, And Cook About 2 Minutes More.
Serve Alone Or With Cooked Thin Spaghetti Or Rice.
Makes 4 Servings.
You can serve with your family and friends.
