Ingredients
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4 cups vegetables, cut in 1 in. cubes. (Veggies can be fresh or whatever is leftover in the fridge. Combination ideas peas, broccoli, corn,)
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1/3 cup canned chicken stock, defatted
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1 tablespoon soy sauce
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1 tablespoon teriyaki sauce
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1 teaspoon cornstarch
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2 teaspoons fresh grated gingerroot
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3 boneless skinless chicken breasts, cut into 1 inch cubes
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3 garlic cloves
Instructions
- Sauté chicken and garlic. Set aside.
- Coat a wok or frying pan with oil and heat.
- Add 1/4 Cup chicken broth and the 4 cups of veggies.
- Stir-fry 2-3 minutes stirring constantly.
- Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
- Serve over brown rice or pasta.