This is my mom’s recipe, clipped from a magazine around 1980. We liked this meal so much as kids that Mom even made it for Christmas Day dinner one year (after our lutefisk dinner on Christmas Eve of course). I know it seems really weird to put mayo in a stir fry, but the combination really is good. Mom made this meal for our family when she was visiting after Zachary was born. Patrick and Thomas loved it. After forgetting about this recipe for many years, I’m making it again now on a regular basis. It reheats well and has plenty of vegetables, and it’s certainly unlike anything else we eat.
Saucy Chicken Stir Fry
Ingredients
- 1 1/2 lbs. chicken tenders cut into bite sized pieces
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 cup baby carrots sliced the long way
- 1/4 cup green onion chopped
- 2 teaspoons minced garlic
- 3/4 cup low fat mayonaise
- 2 tablespoons Soy sauce
- 1/2 teaspoon ginger
- 8 servings cooked white rice
Instructions
- Stir fry chicken until white or lightly browned on all sides. Remove the chicken from the pan and set aside until later.
- Stir fry vegetables until cooked to taste, adding water if needed.
- Combine mayo, soy sauce and ginger to form a sauce.
- Return the chicken to pan, then stir the sauce into the chicken and veggie combo until everything is lightly coated.
- Serve over cooked white rice.
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