Chinese Chicken Stir Fry - Dad's Favorite

The name of my blog and upcoming cookbook was inspired by my Dad, James C. McCormick, who's motto was "Life is Terrific!" In fact, when my Father was confined to a wheelchair he sported a sign with his motto proudly displayed on the front of his motorized scooter. Sadly, Dad passed away in 1995 after a long battle with bone cancer and just 3 days after our second daughter, Cassidy was born. My Dad was truly an inspiration and one of the most positive, loving people I've ever had the privilege of knowing. I was adopted by this incredible family when I was only a day or two old...What a blessing! All 5 of us kids had a nickname and my Dad's nickname for me was "Special K." In honor of my Dad, the first recipe I will post is one of his all-time favorites. I miss him with all of my heart!

Chinese Chicken Stir Fry

Serves 4 - 6

3 TBSP soy sauce

1 TBSP worcestershire sauce

1/4 cup white wine

2 tsp fresh ground ginger

4 cloves of garlic, crushed

3 chicken breast halves, skinned, boned and cubed

1/4 cup butter

1 cup sliced celery

1 cup matchstick cut carrots

1/2 cup sliced green onions

8 oz. snow peas

2 cups fresh, mushrooms, sliced

1 - 8 oz. can water chestnuts, sliced

1 TBSP cornstarch

2 TBSP cold water

3 cups cooked rice

Blend soy sauce, wine, ginger and garlic. Marinate for at least 30 minutes. Melt butter in a wok or large skillet. Add chicken minus the marinade and stir fry 8 - 10 minutes. Add marinade, celery, carrots, onions and snow peas and stir fry until crisp but tender. Add mushrooms, then water chestnuts and cornstarch dissolved in water. Stir until thickened. Serve over rice.

With Love,

Special K