Japanese stir frySubmitted by: IWANTTOLOSE19
cut up broccoli
cut up cauliflower
1 raw chicken breast thinly sliced
1 can waterchestnuts drained
garlic salt/powder to taste
pepper to taste
cooked rice, (I like converted rice)
Fry the chicken in another pot, in 1/2 cup water until cooked, drain off water, add garlic salt and pepper, let cook a minute, add cabbage, carrots, cauliflower and waterchestnuts to chicken and cook for about five minutes or until the veggies start to get soft, but firm, add bean sprouts and broccoli and cook until broccoli is greener, but still stightly crispy.
Serve over rice and add which sause(s) you want.
Serves at least 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPSIADDICT19.