Basic stir fry
4 cloves garlic, chopped, or 1 teaspoon garlic powder
3 tablespoons minced fresh ginger, or 1 tablespoon grated or 1 teaspoon ground ginger
1/4 cup low-sodium soy sauce
Optional: 1 1/2 teaspoons brown sugar
1/4 cup cider vinegar
1 pound boneless, skinless chicken breast, cubed
1/4 cup cold water
2 tablespoons cornstarch
2-3 tablespoons canola oil
8 cups fresh or frozen vegetables, chopped
Cooked brown rice
- Mix the garlic, ginger, soy sauce, brown sugar (if using) and vinegar together in a large bowl. Add the cut chicken to the bowl. Stir to cover the chicken in the sauce. Place bowl in refrigerator to marinate.
- Mix the cold water with the cornstarch. Set aside.
- Heat 1-2 teaspoons oil in a large pan or wok. Add the marinated chicken and stir fry for 2 minutes. Add leftover marinade and continue to stir fry until the chicken is cooked through. Move chicken to a clean plate or bowl and set aside.
- Heat 1 tablespoon oil in pan. Add vegetables in order of firmness – add the softest or most tender last. Stir fry each vegetable for about 2-3 minutes.
- Mix the chicken into the vegetables in the pan. Add the cornstarch mixture and cook, stirring constantly until the sauce thickens.
- Serve over warm brown rice.
- Try other cuts of meat such as chicken thighs, pork, or beef.
- Fresh or frozen vegetables can include carrots, celery, onion, mushrooms, bell peppers, broccoli, snow peas, or cabbage.
- Experiment with other spices and sauces to suit your own tastes.
- Stir fry is a great way to get children or adults to try a new vegetable.