basic stir fry
- 4 cloves garlic, chopped, or 1 teaspoon garlic powder
- 3 tablespoons minced fresh ginger, or 1 tablespoon grated or 1 teaspoon ground ginger
- 1/4 cup low-sodium soy sauce.Optional: 1 1/2 teaspoons brown sugar
- 1/4 cup cider vinegar
- 1 pound boneless, skinless chicken breast, cubed
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 2-3 tablespoons canola oil
- 8 cups fresh or frozen vegetables, chopped
- Cooked brown rice
- Mix the garlic, ginger, soy sauce, brown sugar (if using) and vinegar together in a large bowl. Add the cut chicken to the bowl. Stir to cover the chicken in the sauce. Place the bowl in the refrigerator to marinate.
- Mix the cold water with the cornstarch. Set aside.
- Heat 1-2 teaspoons of oil in a large pan or wok. Add the marinated chicken and stir-fry for 2 minutes. Add leftover marinade and continue to stir-fry until the chicken is cooked through. Move the chicken to a clean plate or bowl and set aside.
- Heat 1 tablespoon of oil in a pan. Add vegetables in order of firmness – add the softest or most tender last. Stir-fry each vegetable for about 2-3 minutes.
- Mix the chicken with the vegetables in the pan. Add the cornstarch mixture and cook, stirring constantly until the sauce thickens.
- Serve over warm brown rice.
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