Chicken Stir Fry

serves 5-6

1 1/2-2  pounds boneless, skinless chicken breasts, cut into strips

1/4 cup soy sauce (for marinade)

vegetables (onions, red peppers, broccoli, zucchini, mushrooms, asparagus, snow peas, squash, whatever you like)

1 1/2 tablespoons olive oil

Stir Fry Sauce*:

2/3 cup soy sauce
1/2 cup beef broth
1/3 cup rice wine vinegar
3 1/2 tablespoons sugar
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water

Cut chicken into strips and toss into a large ziploc bag with soy sauce. Allow chicken to marinate in the refrigerator while you chop the vegetables and make the sauce.

Heat 1 tablespoon olive oil over high heat in a very large skillet or wok.  Place chicken into pan in a single layer, turn heat down to medium high, and allow it to cook on one side for 3 minutes. Turn chicken and keep cooking for another 2-3 minutes, or until it’s cooked through. Remove chicken and set aside.

Add 1/2 tablespoon olive oil to the hot pan and add the vegetables in order of how long they take to cook.  Onions go in first because they cook the longest. Allow them to cook for a couple of minutes, then add the mushrooms.  Then zucchini.  Then the broccoli and peppers. Throw in the snow peas at the end.

Add the chicken back to the pan with the vegetables and add the sauce. Bring the sauce to a boil to thicken it, and serve the stir fry with rice.

*TIP: I like to put all the ingredients for the sauce in a jar and just shake it up.