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a very quick chicken stirfry for lunch


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Just something I whipped up. The key is velveting the chicken before hand, Taking it out of the stirfry onto a bowl. Then cook the thicker items like carrots, broccoli, squash, etc. putting back in the chicken and then go for the smaller items. Last but not least are the leafy ingredients. I just heated up some rice I had and then serve it over that.

 

pretty yummy. Nutritious as well.

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Steve Force,

Durham, North Carolina

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Well, thanks for introducing me to a new term, though it seems that "Velveting" is more common than "velveteen". I've wondered why the texture of stir fried chicken in Chinese restaurants came out different than my own. And now I know.

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Whenever you find yourself on the side of the majority, it is time to pause and reflect.

-Mark Twain

 

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