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By: G G.
| Description: | ||
| Time: | 15 min (5 min to prepare, 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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3 tablespoon low-sodium soy sauce 1 tablespoon rice vinegar or cider vinegar 2 teaspoon Sesame oil 2 teaspoon Cornstarch 0.75 pound boneless, skinless chicken breasts, cut in thin strips 2 each cloves garlic, minced 2 teaspoon Vegetable oil 10 cups fresh or frozen vegetables of your choice such as broccoil florets, snow peas, shredded cabbage, chopped bell pepper, chopped ji |
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| Directions: | ||
| Stir Fry Sauce In a small bowl, mix sauce ingredients together. Sauce In a large skillet or wok, stir-fry chicken and garlic in hot oil until browned. Add vegetables, covered and cook 5 minutes (longer if vegetables are still frozen), stirring occasionally. Cook until vegetables are tender but still crisp. Stir in sauce; cook until sauce thickens. Serve over warm rice. |
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| Notes: | ||
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