Servings: 3

For the stir fry: subheading: For the stir fry:
1 lb chicken breast, cubed 1 lb chicken breast, cubed
1 Tbl oil 1 Tbl oil
1 tsp garlic 1 tsp garlic
1 tsp ginger paste 1 tsp ginger paste
3 large carrots, sliced 3 large carrots, sliced
1/2 head broccoli ½ head broccoli
1 c snow peas or zucchini or red bell pepper 1 c snow peas or zucchini or red bell pepper
3 c mixed greens 3 c mixed greens
 
For the sauce: subheading: For the sauce:
2 Tbl. soy sauce, shoyu, or Bragg’s 2 Tbl. soy sauce, shoyu, or Bragg’s
1 c. water 1 c. water
1 Tbl. grated ginger 1 Tbl. grated ginger
1/2 tsp. chopped garlic (1 small clove) ½ tsp. chopped garlic (1 small clove)
1.5 Tbl. cornstarch 1.5 Tbl. cornstarch

Bring the oil, ginger, and garlic to temp. Add chicken and cook until done. Remove to a bowl.
Add the carrots to the hot pan (add more oil if needed). Cook 2 to 3 mins, then add broccoli. Cook 2 to 3 mins, then add other veg. When veggies are nearly done, add the greens and stir until wilted.
Add the chicken back to the pan.
Stir together the ingredients for the sauce in a small bowl. When mixed, add 3 to 4 pieces of hot vegetables to the sauce to warm it up a bit. Pour the sauce into the pan, bring to a boil, and simmer 3 to 4 minutes until thick.
Serve over rice.

Can sub pork or beef for the chicken.  Can sub pork or beef for the chicken.