Categories: asian, chicken, stir-fry, supper

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 Tbs soy sauce
• 1 Tbs Chinese rice wine or dry sherry
• 2 tsp corn starch
• 3 Tbs vegetable or peanut oil, divided
• 1 clove garlic, minced
• 1 slice ginger, minced
• 3 cups packaged fresh stir-fry vegetable mix
• Salt to taste
• Sugar to taste
• 1-2 Tbs additional rice wine, water, or chicken broth, optional
• 1/2 cup store bought stir-fry sauce

Directions

1. Cut the chicken into bite sized cubes. Place the chicken in a bowl and the soy sauce, rice wine or sherry, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.

2. Heat a wok or skillet over medium-high heat until almost smoking. Add 2 Tbs oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3-4 minutes, until it turns white and is almost cooked. Remove the chicken from the pan. Drain in a colander or on paper towels.

3. Add 1 Tbs oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry until aromatic, then add the vegetables. Stir-fry for 1-2 minutes, until the vegetables are tender but still crisp. Stir in salt and sugar while stir-frying the vegetables, if desired. Add 1-2 Tbs of rice wine, water, or chicken broth if the vegetables are drying out during stir-frying.

4. Add the stir-fry sauce and bring to a boil. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the chicken. Serve hot.

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