Chicken Stir Fry

 Last week I had chicken out to cook. The menu said we were having chicken piccata but that didn't sound like what I wanted so I made chicken stir fry and it was so good. I used this recipe for the sauce. Next time I will double the sauce recipe. 

I made enough that we had it a second day and yesterday Vince finished it off for his dinner. I think the only thing I added was Jerusalem artichokes from the garden. I don't think the recipe called for coating the chicken in cornstarch but I did that before frying it. I like a little "crust" on the chicken.

The peppers, Jerusalem artichokes and ginger came from the garden. That's the last of this year's peppers . . the last of the fresh ones anyway. I have plenty that are freeze dried. I would have added mushrooms to the stir fry but I didn't have any of those!

It was a super easy, and quick recipe and the leftovers were just as good as the first time. 

For anyone who hasn't seen Jerusalem Artichokes, here's the ones I dug, scrubbed and scraped the skin off. The skin is similar to fresh ginger skin - comes off very easy with a spoon.

They're very similar in taste to a water chestnut. The best thing about these is that they are fine left in the ground and can be dug up as needed until probably early April. By then, they're starting to sprout and produce another year's crop!