Vegetable and Chicken Stir Fry Recipe

Chicken and Veggie Stir Fry


Use any vegetable combo you like, as long as they are cut in approximately the same size pieces.
INGREDIENTS:

2 Tbsp. oil
1 lb. boneless, skinles chicken breasts or thighs
3 cups assorted cut up vegetables (green beans, asparagus, mushrooms, zucchini)
1 clove garlic, minced
1/2 cup purchased stir fry sauce
PREPARATION:

Cut chicken into 1" pieces. Prepare vegetables. Heat 1 Tbsp. oil in skillet or wok, then add chicken. Stir fry for 2-3 minutes until chicken is thoroughly cooked. Remove from skillet.
Heat 1 Tbsp. oil in skillet and add garlic; stir fry for 30 seconds. Add vegetables and stir-fry 2-3 minutes until crisp-tender. Add cooked chicken and stir-fry sauce to skillet. cook and stir for 2-3 minutes until hot and bubbly. Serve over hot cooked pasta. 4 servings

Ingredients for a good Stir Fry Sauce Recipe:
Saute:
one yellow onion (I like onion)
4 cloves diced garlic
2-5 dried japanese red peppers
Add:
two cups water
two tbs. cornstarch
Stir, let thicken a bit, then add:
4 tbs. diced ginger, or subsitute less dried ginger
soy sauce (until the sauce looks dark)
dash white pepper
succanaut or sweetener of choice
a little white wine is good to add if you feel like it