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Feed Four for Four: Stir-fry “How I Would Make It”

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Recipe By Chef Jim Coleman

With this easy and thrifty recipe you’ll not only have time leftover, but also some money to go out over the weekend!


  • 1 medium onion — chopped
  • 2 stalks celery — chopped
  • 1 medium green pepper — chopped
  • 1 medium red pepper — chopped
  • 3 cloves garlic — minced
  • 2 tablespoons oil
  • 6 ounces chicken broth
  • 2 teaspoons dried basil
  • 1 teaspoon garlic salt
  • ¼ teaspoon pepper
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water
  • 2 green onions — chopped
  • 2 cups cooked chicken thighs — cut into thin strips
  • hot cooked rice


    1. In a skillet or wok, stir fry the onion, celery, peppers and garlic in the oil until the vegetables are tender. Add broth, basil, garlic salt and pepper. Bring to a boil. Add cornstarch mixture.
    2. Reduce heat; cover and simmer for 5 minutes. Add the green onions and chicken; cover and simmer until heated through.
    3. Serve over rice.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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