Family Recipes Along the Way

2 boneless, skinless chicken breasts (cut into bite sized pieces) 1 onion, cut into 1" pieces Broccoli Fresh Mushrooms, sliced one large carrot, sliced 1/2 cup almonds 1/2 cup chicken broth 1/2 t ginger soy sauce corn starch Mix 1 T oil, 2 t. soy sauce and 1 t. cornstarch in a bowl and add chicken pieces. Stir to coat and store in the refrigerator for at least 30 min. Mix chicken broth, ginger, 3 t soy sauce and 2 t cornstarch and set aside In a non-stick skillet cook chicken in a little bit of oil until it is no longer pink. Add vegetables and cook until tender-crisp. Add chicken broth mixture and cook for a minute or until thickened. Can serve with rice or alone. You can also use any vegetable you like.

1/2 cup oil 2 cloves garlic minced salt pepper 1 Tablespoon Oregano 1" slices of any veggie you choose. Onions, Bell Pepper, Mushrooms, work well. Mix marinade together in a zip lock bag or storage container with an air tight lid. Add veggies and marinade in fridge for 2 hours or longer. When ready to grill, preheat grill and wipe with a paper towel dipped in oil. Thread veggies onto skewers and lay on grill. Cook, turning a couple of times to prevent charring for about 20 min. *Wooden skewers should be soaked in water for 20 min. before using to prevent burning.