Ingredients
1 larg Wok
Canola oil
Stirfry veggies (onion, carrots, broc. etc.)
Water chesnuts
minced ginger
minced garlic
soy sauce
chicken bullion
corn starch
rice wine vinegar
Chicken Breasts filets(thinly sliced)
Preparation
SAUCE: Wisk together in a seperate bowl; ginger, garlic, 1/4C soy sauce, 2 tbs corn starch, 2 tbs dry bullion, and 1/4C vineger. Once corn starch is disolved add 1/2C hot tap water.
WOK: heat oil on high, add chicken and brown, add onions and water chesnuts, let soften for a few minutes. Reduce heat to med/high. Then add remaining veggies. Let veggies steam in Wok for about two mintues then add sauce and reduce while stirring for 1 minute. Turn off heat and serve over rice.
