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Chicken Breasts or Thighs (one package)
Broccoli
Califlower
Onion - one white onion, several green onions
Celery
Fresh Mushrooms
2 Fresh Lemons (or lemon juice, if preferred)
Roasted Unsalted Peanuts (shelled and split)
VE Chinese Five Spice
VE Anise
VE Vegetable Spice
VE BBQ Spice
Red Pepper Jelly
(note: I use Victorian Epicure spices - avaiable through home parties or at their web site. If interested, email me and I can send the details.)
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Cut the chicken up into bite size pieces. Using a wok, stir-fry the chicken over medium/high heat. I like to put the lid on the wok, keeping the heat on medium as I prepare the vegetables.
Cut the vegetables into bite size pieces. Place the vegetables into a bowl and put to the side. Add the peanuts to the vegetables - enough to suit your taste. Sprinkle Vegetable Spice over the cut vegetables, mix together.
Take one lemon and squeeze the juice onto the chicken as it cooks. Take the second lemon and squeeze over the vegetables in the side bowl. (add more lemons to suit taste) At this point, remove the lid from the wok.
Sprinkle over the chicken the Chinese Five Spice and BBQ Spice (not sauce!). Mix it together, turning the chicken frequently as it cooks. Add a clove or two of Anise.
When the chicken is no longer pink inside and brown on the outside, turn the heat down to medium. Add the vegetables. Stir together, sprinkle more Chinese Five Spice over the mixture (just a pinch).
Vegetables stir-fry do not need to be soft - I prefer my vegetables to be hot and still "crunchy." Usually 5 - 7 min of cooking is all that is needed.
Just prior to removing the stir-fry from the stove, take a couple tablespoons of Red Pepper Jelly and put it over the top. Allow the heat to melt the jelly (app. 30 sec - one minute) then mix it with the stir-fry. Remove from heat - enjoy.
This also heats up well as left-overs. Another left-over idea with this recipe is to make a salad using Romaine Lettuce. Simply tear up lettuce leaves into a salad bowl and add the mix cold. (I don't use salad dressing...I would recommend a vinegerette or oil based dressing rather than a creamy one)
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