People have been wondering how we’ve been faring without our kitchen. As you know we demoed the old kitchen last week in preparation for redoing it in the near future. While my husband built a “wet bar” in our new family room which we are using as our makeshift kitchen, it is hardly a cook’s paradise. But yet yesterday I managed to cook dinner for my family without a stove in sight.

I’ve got a great Crock-Pot recipe for stir-fry chicken (yes, I know that sounds like a misnomer), which, when served with rice cooked in the microwave, makes for a meal that you would never know didn’t originate in the kitchen.

In case you’re interested in trying, here’s how it goes

8 thin chicken breasts
2 cups broccoli
2 cans baby corn, cut
1 can water chestnuts
1 T canola oil
teriyaki or stir-fry sauce to taste

Pour canola oil into Crock-Pot or slow cooker and tilt back and forth to coat the bottom.

Cut the chicken breasts into approximately 1-inch cubes (or about the size of Starburst candy). I use my favorite pair of kitchen shears to get the job done, but I supposed you could buy already cubed chicken if you’re short on time. Place the uncooked, cubed chicken all along the bottom of the slow cooker.

Layer in corn, water chestnuts and broccoli.

Drizzle teriyaki or stir-fry sauce over the top.

Turn Crock-Pot on high for four hours or low for eight.

When the timer goes off, dinner is ready.

Of course, you can add other favorite vegetables to this stir fry: cut carrots, snow peas, onions, whatever you’d like. My kids are partial to broccoli and baby corn, and I love water chestnuts.

If you try this recipe let me know what you think.