Chicken Stir Fry

Ingredients

chicken marinade:

1 tbsp baking soda

2-3 chicken breasts sliced

3 tbsp garlic

1 tbsp ground black pepper

1 cup soy sauce (gluten free soy sauce)

2 cups water

1 tbsp fresh grated ginger

sauce:

3 tbsp garlic

1 tbsp ground black pepper

1 cup soy sauce (gluten-free soy sauce also works)

1 3/4 cup water

1/4 cup water

1 tbsp freshly grated ginger

1 tbsp corn starch

snow peas

cabbage chopped

broccoli chopped

carrots sliced

Extra water

salt pepper to taste

(you will want all your vegetables cut about the same size and thickness)

rice

tsp salt

2 cups rice

3 cups water

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Directions

To cook the rice bring water and salt to a boil in a medium size pot over medium heat. Add the rice stirring occasionally and keep covered until water is cooked off and rice is tender.

In A bowl that has a lid or can be covered whisk together baking soda, garlic, pepper, soy sauce, water and grated ginger. Thinly slice the chicken, then add to the marinade. Mix around so that the marinade fully covers the chicken cover and refrigerate for at least an hour over night is best if possible.

Get your stock pot on the stove or a wak if you have one, heat until hot. Once hot spray with cooking oil, place about half your vegetables in the pot then add a little water to your pot to make it steam this will help cook all the vegetables evenly. Once cooked to a tender consistency remove vegetables from pot and place in a bowl and cover to keep warm. Then repeat to cook the rest of your vegetables.

Now that the vegetables are cooked make sure the pot is hot again spray with cooking spray, drain chicken and add to pot. Spray chicken with cooking spray to help keep it from sticking. Cook chicken through, once cooked remove from heat and set aside.

To make the sauce put garlic, pepper, soy sauce, 1 3/4 cup water, and ginger in the pot you just took the chicken out of, you can use a sauce pan if you want, stir the ingredients together. Whisk 1 tbsp of corn starch with the remaining 1/4 cup water. Whisk the corn starch and water mix into the ingredients in the pan bring to a boil turn heat down and simmer a few minutes until it thickens and in bubbly.

To assemble

Place rice on bottom of plate or bowl. Next top with steamed vegetables and chicken drizzle with garlic, ginger sauce. Serve, eat and enjoy.

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This recipe is a family favorites, even my toddler likes it most nights especially the chicken. I mention using a wok in the recipe and I absolutely love using one but it’s not necessary. Also you can use whatever vegetables you want or even just use a bag mix if you don’t have a lot of time to prep. The sauce and marinade are similar but you won’t want to use the marinade for the sauce as the reaction between the corn starch and baking soda make a foam and won’t thicken into a sauce. Hope you enjoy this recipe.