The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!
1 lb. chicken breast – cut into cubes
Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.
1 pkg. sliced mushrooms
3 cloves garlic, minced
1 T. minced ginger
2 t. sesame oil
1/2 cup soy sauce
1 T. brown sugar
1 c. chicken broth
1 T. cornstarch
Brown the chicken breast cubes in some olive oil. Season with salt and pepper.
Remove from pan and set aside.
Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.
Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.
Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.
Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.
Serve over steamed rice.