Stir fry

2  lb.		Chicken breast
1  cup		turnips
4		medium carrots
1		large onion
1/2  cup		yellow or green bell peppers
3/4  cup		caulflower
2  cups		squash
1/2  teaspoon		fresh ginger
4		cloves garlics
1/2  cup		Low Sodium Soy Sauce
1-1/2  cups		Mung Bean Sprouts - Fresh
2  tablespoons		Crisco Pure Canola Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Stir fry ingredients. The serving size for any ingredient in Stir fry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

cut chicken breast into 1 in cubes and soy marrinade for aleast 30 minutes and strain and cook in 1 tablespoon canola oil. Remove chicken from wok drain on paper towels, set aside. peel and cut into 1/4 in slices or 1 in cubes as appropriate to veg, carrots, turnips peppers, squash and caulflower. Add carrots, turnips & caulflower to hot wok with 1 tbs oil and coat vegs stiring until half soft. add sprouts, peppers & squash garlic and ginger to mix cover and cook 5 -7 mins. Add chicken and soy sauce.Cover and cook 10 15 mins or until tender.