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SHIRL’S CHICKEN TENDERLOIN STIR-TOGETHER

Ingredients:
2-3 small chicken tenderloins (about 4 oz each)
2 large cloves garlic
1 medium zucchini
1 medium onion
4 large white mushrooms
1 cup cherry tomatoes
Enough good olive oil to coat wok generously
Cumin
Coriander ouillon (l cube dissolved in a mug of hot water even though pkg says one cube will make two cups
Carrots, the already peeled baby ones are easiest
Whole, peeled white onions-use 8 or 10 as they tend to vanish as the meat cooks
Russet potatoes, peeled and kept in cold water until time to add to roast, then drained
1 lb small white button mushrooms, wiped and stemmed

Directions

Chop chicken into small cubes (approx 1" square). Cut zucchini into 1/3" slices, then quarter. Peel and chop onion into sliced quarters; separate layers. Quarter mushrooms. Cut tomatoes in half. Peel garlic cloves, then crush them with garlic press.
Heat oil in wok at medium heat, add chicken chunks and garlic. Stir fry until chicken just starts to turn white, being careful not to let crushed garlic burn. Salt and pepper to taste. Add chopped onion pieces and stir fry until they turn translucent and soften, then zucchini chunks. As soon as zucchini starts to soften and turn barely brown, add mushroom chunks and stir until they give up their liquor. Season with cumin and coriander to taste as you stir fry. Lastly add halved tomatoes.
You may have to add a bit more olive oil as you work. When all is browned and cooked through, you should have some veggie juice in wok. As you serve, spoon a bit of juice on each plate.

Any veggie of your choice can be added or substituted. Just cook the sturdier veggies first, the more delicate ones last.

Serves 2-3

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