2boneless, skinless chicken breasts(cut into bite-sized pieces)
For the stir fry:
1tablespoongrapeseed, vegetable, Canola or olive oil
1cupbroccoli flowerettes
2carrots(cut into match-sticks)
fresh or canned mushrooms(optional)
3green onions with some tops(sliced)
1can water chestnut slices
2tablespoonschicken bouillon(or 1 cup chicken broth)
2teaspoonschopped or grated garlic
For the stir fry sauce:
3heaping teaspoons honey
2tablespoonssoy sauce
Instructions
Mix together marinade ingredients in a medium-sized bowl. Add chicken, stir to coat, and refrigerate for 30 minutes.
Meanwhile, cut vegetables and dissolve chicken bouillon into 1 cup hot water. Make stir fry sauce.
Saute chicken in 1 tablespoon oil over medium-high heat. Stir-fry until chicken is white. Add the chicken bouillon water or broth, the carrots, and garlic. Cover and cook for about 10 minutes.
Uncover and add the rest of the vegetables and the stir fry sauce. Stir fry until chicken is cooked through and vegetables have softened. Serve over cooked rice.
Notes
Any vegetables can be added to this stir fry, such as snow pea pods or bamboo shoots. You're Gonna Bake It After Allbakeitafterall.com