Chicken Stir Fry

I was going to post this recipe this morning but then remembered that I had taken mine from Cooking Day out of the freezer for dinner tonight. So I thought, "great! I'll be able to take some pictures of it for you all and make your mouth water". Well we just got done with dinner and guess what...Yep, I forgot to take pictures! That's a red-head for ya. This had really good flavor, although it was to spicy for my kidddos so next time I will omit the red pepper flakes. It also did not produce much sauce so I added some "special" sauce I had on hand. All in all it was a really good stir fry. You can different veggies to it as well. Just throw in whatever you like in your stir fries :o)
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Chicken Stir Fry

adapted from "Dream Dinners" beef stir fry recipe

3 stalks of celery (diced)

2 carrots (diced)

1 lb. boneless/skinless chicken, cubed (you can use thighs, breasts, or tenderloins. Whichever type of meat your family prefers)

1 small can of Baby Corns

1/2 cup soy sauce

3 Tablespoons Ground Ginger

1 teaspoon black pepper

1/8 teaspoon red pepper flakes (you can add more if you like it hot!)

1/4 cup peanut butter

1 tablespoon brown sugar

~Place celery, carrots and baby corns into a freezer bag. In a separate freezer bag add chicken and the rest of the ingredients. Seal bag and mush to mix ingredients. Place chicken bag into veggie bag and seal. Freeze.

To Serve: Thaw. In a skillet over high heat cook the chicken and marinade mixture until the chicken is almost cooked through. Add the vegetables and cook for 2 more minutes or until chicken is no longer pink. Serve over rice.