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1/4 cup Sherry (Cooking Sherry can be substituted for regular Sherry)
1/4 cup low salt soy sauce
1 tbsp rice vinegar
3 tbsp brown sugar
1 tsp (scant) ground ginger
1 tbsp (generous) corn starch
1/2 cup water

Stir Fry
3 tbsp canola or peanut oil
1 large clove garlic, minced
2 small chicken breasts,skinned, boned and cut in strips
1 small head of broccoli, cut into florets
1/2 head of cauliflower, cut into florets
1 sweet red pepper, diced or cut into strips
1 medium onion, cut into chunks
1/2 lb mushrooms, sliced thickly
1 small carrot, sliced diagonally


  1. Mix together sauce ingredients and set aside.
  2. Heat oil in wok or heavy skillet. Add garlic and chicken. Cook, stirring over high heat for 3 to 5 minutes. Remove chicken and keep warm. (You can place in oven on low heat.)
  3. Reheat oil if necessary. Add vegetables and stir fry for another 3 to 5 minutes.
  4. Restir sauce ingredients and add to vegetables, mixing well. Cover and cook for about another 3 to 5 minutes, stirring occasionally. Add chicken, stirring to mix well. Reheat chicken and thicken sauce for another 3 minutes.
  5. Serve over rice.


Serves 5 to 6

For vegetarians, substitute firm tofu cubes for the chicken breast.

The amount of vegetables should measure about 8 to 10 cups.

The amount of chicken breast can be cut down to one to economize as this is a very flavourful recipe and so doesn’t require a lot of meat in it.

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