Cooking Class

Last week, there was a healthy cooking class offered to the community. About 10 adults showed up and it was a blast! We got to watch the "cook" make a stir-fry meal and also learned about the food pyramid. So, after eating the very good stir-fry, I decided to make it at home.
Corbin chopped right along with me. He mixed and he chopped and he cooked his own stir-fry!
It was still a little raw when he was done though...so we ate the one I made instead!
So yummy!!!

I don't know how many like really easy 20 minute meals...but this is one of them! So, here's the recipe for anyone interested! Enjoy!

1 chicken breast, boned, skinned and cut into thin strips (or small chunks)

2 Tbsp. vegetable oil

1 c. thinly sliced carrots

1 c. thinly sliced celery

2 c. shredded cabbage

1 Tbsp. soy sauce

2 c. chicken broth

2 Tbsp. cornstarch

Heat oil in a large frying pan. Stir-fry chicken quickly until lightly brown. Add vegetables, broth and soy sauce. Bring to boil. Cover and cook for 5 minutes over low heat or until vegetables are crisp-tender. Blend cornstarch and 1/4 cup cold water. Add to chicken mixture. Cook until the mixture thickens and bubbles. Stir the mixture constantly while it is cooking Serve over hot cooked rice.

Serves four. Per serving: 180 calories, 11 g carbohydrates, 8 g fat, 2 g fiber and 890 mg sodium.