You will need 2 skillets, 1 large and 1 small. Cut all the fresh vegetables into 1 1/2" x 1" pieces. Heat a small amount of oil in the large skillet and add the carrots, celery, green peppers, and one onion. Cook over medium heat. Stirring frequently.
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Cut the chicken into 1" chunks. Add the chicken and the remaining onion into the small skillet and saute in a small amount of oil. When the chicken is nearly done add the water chestnuts, jalapeño peppers, and the minced garlic. Cook for two minutes more then add to the chicken mixture to the vegetable mixture. Cook the combined ingredients for another 5 minutes, stirring frequently.
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