2 tablespoons vegetable oil
1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained)
1/2 cup celery, sliced thin
1/4 cup onion, cut into strips
1 green pepper, cut into strips
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped (optional)
1 pound chicken, cooked, skin removed, sliced into strips
1/2 teaspoon sugar
3 tablespoons soy sauce (optional)
3 cups white rice, cooked (or brown rice)
- Heat a large pan with vegetable oil over high heat.
- Add vegetables and garlic to the hot pan. Stir until garlic is slightly brown. If using ginger, add that too.
- Add the chicken and sugar to the pan. If using soy sauce, add that too.
- Stir the food for about 1 minute in the pan.
- Serve with cooked rice.
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured by a food thermometer.