Chicken Garden Vegetable Stir-Fry

I love to make this chicken garden vegetable stir-fry in the summer. It cooks so quickly that I do not heat up the kitchen. Plus in the summer I can get the vegetables fresh at the farmer’s market.

Feel free to use different vegetables in this dish. Having different colors of veggies is part of the appeal, so try for a mix of colors. Something green such as broccoli, green beans, zucchini, or spinach, something orange or red such as carrots, red and yellow bell pepper, or tomatoes, and something with little color such as cauliflower, bamboo shoots, or summer squash. You might try something purple such as red cabbage, purple cauliflower, or eggplant. You should end up with about 8 cups of veggies in total.

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