Monday, July 18, 2011

Chicken Stir-Fry

This is my first attempt at Stir-Fry inspired by the delicious Soy Sauce Substitute I made the other day.   Easy and's going to be a staple for sure!!
Boneless Chicken Strips
1 bag frozen mixed Vegetables
White Rice (as much as you desire)
1 Cup Soy sauce Substitute
2 Tbsp Olive Oil
Sprinkle Garlic Powder
Sprinkle ground Ginger
2 Tsp Cornstarch

Cook Rice per instructions on packet.  Meanwhile, cook Chicken in skillet with 1 to 2 Tbsp Olive Oil, 4 Tbsp Soy Sauce Substitute, 1 tsp Cornstarch and sprinkle with Garlic Powder and Ginger.   When Chicken is done, remove and set aside.   Cook Vegetables in same skillet adding all but a couple Tablespoons of the Soy Sauce Substitute, 1 tsp Cornstarch, and sprinkle again with Garlic Powder and Ginger.    Cook until Vegetables are hot and sauce is creamy (about 6 minutes).   When Vegetables are almost done, add the chicken again and stir together.    Serve over the White Rice.   I garnish with the remaining Soy Sauce Substitute (cause it's sooo yummy!)

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