Hobo Stir Fry

I call this a hobo stir fry, because it's just a collection of whatever vegetables I have on hand. In this case, I've made an "Asian" style sauce. If you want something less salty, you can always thicken some chicken broth with a teaspoon or two of corn starch and leave out the other sauce ingredients. Most of the time, I add some bean sprouts to the vegetable mixture, but I didn't have any, so I added extra broccoli, instead.


Ingredients

• 3 tablespoons vegetable or canola oil, divided
• salt and pepper
• 1 1/2 pounds of chicken breasts, cut into 1 inch pieces
• 2 ribs of celery, diced 
• 1 bunch green onions (scallions), sliced thinly
• 2 carrots, diced
• 3 cups broccoli florets
• 1 yellow squash or zucchini, coarsely chopped
• 6-8 garlic cloves, minced (about 2 tablespoons)
• 3 tablespoons lite soy sauce
• 1 tablespoon hoisin sauce
• 1 packet chicken bouillon concentrate or 1 bouillon cube dissolved in 1 tablespoon warm water

Directions
In a large skillet or wok, heat 1 1/2 tablespoons oil on high. Season chicken with salt and pepper. Add chicken to skillet and saute 5-7 minutes on medium high heat, stirring constantly. Set chicken aside in a bowl. Heat 1 1/2 tablespoons oil in skillet. Add vegetables except garlic. Saute vegetable about 5 minutes or until desired doneness. Add garlic and saute 2 minutes longer, stirring occasionally. Add chicken to vegetable mixture. Heat through on medium. Add sauce, mixing well. Serve over rice.

Sauce: In a small saucepan, heat soy sauce, hoisin sauce and chicken base on medium low just until warmed.

Prepare vegetables

Sauce ingredients

Saute chicken pieces, set aside

Saute vegetables

Add chicken to vegetables

Add soy sauce to small pan

Stir in hoisin sauce

Add chicken concentrate and warm through

Add sauce to chicken and vegetable mixture