Serve this lean, veggie-heavy stir-fry with white rice to sop up the delicious Tabasco-spiked soy sauce.

　　

Ingredients

serves 4

　　1/4 cup chicken broth

　　3 tablespoons soy sauce

　　1 tablespoon cornstarch

　　1 teaspoon sesame oil

　　3/4 teaspoon Tabasco or other hot sauce

　　1 tablespoon vegetable oil

　　2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

　　1/4 pound snow peas, trimmed

　　1 red bell pepper, halved lengthwise, seeded, and cut crosswise into 1/4-inch strips

　　One 15-ounce can straw mushrooms

　　Cooked white rice, for serving

　　

Step 1

To make the sauce: In a small bowl, combine the chicken broth, soy sauce, cornstarch, sesame oil, and Tabasco and stir until smooth.

　　

Step 2

Heat the vegetable oil in a large nonstick skillet over high heat until a drop of water placed in the skillet sizzles. Add the chicken strips and cook, stirring, for 3 to 4 minutes, or until they lose their raw color. Add the snow peas and cook, stirring, for 1 minute. Add the bell pepper strips and cook, stirring, for 2 minutes. Add the mushrooms and soy sauce mixture and cook, stirring, for 2 to 3 minutes, or until the sauce is thickened. Serve hot with the white rice.

　　

a bit more, y’all

Step 3

We use snow peas, bell pepper, and canned straw mushrooms here, but you can use anything you’ve got instead. Broccoli florets, sugar snaps, string beans, or sliced carrots work nicely.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.