1 c warm water plus 1 tsp Better Than Bouillon Organic No Chicken Base or chicken base, or equivalent amount of chicken granules, or 1 cup chicken broth (deleting the water above)
¾ c low-sodium Soy Sauce
¼ c Rice Wine Vinegar
2 garlic cloves - chopped
1" fresh Ginger Root - chopped
Stir Fry
1 lb boneless, skinless chicken breast, cut into bite-size chunks
4 tsp canola oil (divided)
2 cups fresh broccoli florets
½ cup sliced fresh carrots
8 oz can water chestnuts, sliced
1 cup sliced fresh mushrooms
8 oz can bamboo shoots, sliced
2 green onions, sliced
2 tsp cornstarch
2 cups hot cooked rice (white or brown, long grain)
Instructions
Make rice per package directions.
While the rice is cooking prepare the marinade. Combine all of the marinade ingredients into a small bowl. Wisk. Remove ¾ cup and set aside.
Add the chicken to the marinade. Refrigerate the meat in marinade 1-2 hours.
While the meat is marinating and the rice cooking, wash and chop vegetables.
After the meat has marinated, remove from marinade and discard the sauce (not the reserved sauce).
Place 2 tsp canola oil in the bottom of a wok or deep pan on medium heat. Add the meat and brown.
When the meat is nearly cooked through (about 5 mins) add the broccoli and carrots. Stir fry until crisp/tender (about 4 minutes).
Add mushrooms, bamboo shoots and stir fry until tender - about 3 mins.
Add green onions. Warm.
Add cornstarch to reserved marinade. Add to skillet and bring to a light boil. Cook 2 minutes to thicken.
Serve over warm rice.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2010/05/27/chicken-broccoli-stir-fry-plus-prep-for-oamc-chicken-broccoli-bake-for-the-freezer/