This is an easy recipe for Chicken and Pea Pods. Cut up all the vegetables you will be using. I used pea pods, garlic scapes, celery, mushrooms and carrots. I got the pea pods and garlic scapes from the clean food network. I had never used garlic scapes before but they are wonderful! They are the top part of the garlic bulb that is cut just before it flowers. They have a mild garlic flavor. In place of them you can use garlic and green onions if you desire.

Chicken and Pea Pods

1/2 lb. chicken breast cut into strips
1 tablespoon corn starch
1 teaspoon soy sauce
pepper

After you cut the chicken into strips mix the corn starch, soy sauce and pepper together and mix into the chicken. Set aside while you chop up the vegetables.

1/2 lb. pea pods - remove strings if necessary
3 carrots peeled and cut into circles
1/2 lb. mushrooms
garlic scapes
additional garlic if you desire
1/2 cup celery or bok choy

oil for sauteeing

Sauce:
3/4 cup chicken broth
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon hoisin sauce

Mix together and set aside.

Add some oil to the pan. Saute the chicken in a pan until cooked throughout over high heat. This will only take several minutes. Remove the chicken from the pan to a plate and set aside while you saute the vegetables.

Add a little more oil if needed to the pan. Add the garlic scapes, carrots, mushrooms and celery. Saute until tender crisp. Stir in pea pods and cover the pan with a lid for about 2 minutes. Stir in chicken and add sauce. Stir while adding the sauce. As soon as it is thickened it is done.

Serve over rice.

I recently joined a clean food network and have been having a great time getting a bag of fresh, organic veggies that are available once a week. I never know what I am going to get so I try to do something different with it the veggies each time I order.

On a recent afternoon I had made a turkey salad using some of the veggies and leftover turkey I had and served them in lettuce leaves.

I served the turkey rolls with fresh roasted vegetables. They are very easy to make. Peel your carrots and wash the beets with the skins on. Spray a baking dish with pam. Add the vegetables and a couple of tablespoons of olive oil over the vegetables. Add a little salt and fresh herbs if you desire. I added dill to the carrots but be sure to do so in the last few minutes or it will burn. Roast the vegetables at 400 degrees for about 20 minutes. Test the vegetables with a fork to make sure they are done. Peel the beets before serving.

Here is our dinner that night, we had also gotten some fresh mesclun greens in our bag so I tossed a small salad on the side. Perfect for summer!