Source: The Working Family's Cookbook

Easy Chicken and Vegetable Stir Fry
This delightful recipe marries Asian technique with Western ingredients. Use whatever veggies you like best. This is the perfect dish to stir fry when you don't have much time but crave great taste.
Serves: 4
Prep Time: 25 minutes
Cook Time: 20 minutes


3 tablespoons olive oil
1 pound boneless skinless chicken breast, cut crosswise into thin slices
2 cups firmly packed, thinly sliced Chinese cabbage
3 ounces snow peas, stems removed
1 cup chopped scallion
1 teaspoon chopped fresh ginger
1 tablespoon butter
6 ounces white mushrooms, sliced
1/2 pound asparagus, trimmed and cut diagonally into 1-1/2 to 2-inch lengths
2 small carrots, peeled and sliced diagonally into 1/8 to 1/4-inch slices
1/2 cup dry white wine
1/2 cup water
1/4 cup chopped parsley

In a large frying pan, heat 1 tablespoon of oil over high heat. Add the chicken and cook, stirring, for 2 to 3 minutes until the chicken is opaque. Remove the chicken to a bowl.

Add 1 more tablespoon of oil to the pan. Add the cabbage, snow peas, scallion and ginger and cook, stirring, 3 to 4 minutes until the cabbage wilts. Remove to the bowl with the chicken.

Reduce the heat to medium-high and add 1 tablespoon of oil and the butter to the pan. Add the mushrooms, asparagus and carrots and cook for about 3 minutes until the mushrooms wilt. Add the wine and water, cover and cook gently for about 5 minutes until the vegetables are tender. Remove the cover, increase the heat to high and boil for 1 to 2 minutes until the liquid is reduced and thickened. Return the reserved chicken and vegetables to the bowl along with the parsley and stir to coat with the sauce.