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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a great stir fry sauce that can easily be changed to be used with chicken or beef. Simply subsitute the white wine or chicken broth with beef broth Ingredients:
3/4 cup white wine, may also subsititue chicken broth |
1/3 cup soy sauce |
2 garlic cloves, minced |
1/4 teaspoon ground ginger |
1/8 teaspoon red pepper flakes |
2 teaspoons cornstarch |
1 teaspoon lime juice (to taste) |
1 (12 ounce) bag frozen vegetables, fresh veggies may also be used |
2 chicken breasts, sliced in chunks |
4 cups white rice |
Directions:
1. Combine first 5 ingredients, and place chicken in marinade.
2. Refrigerate for 30 minute.
3. Remove chicken from marinade and stir fry chicken in oil until no longer pink.
4. Boil marinade in separate pot.
5. Remove and keep warm.
6. Stir-fry veggies in oil until crisp.
7. Meanwhile, cook rice according to directions (I use the rice cooker).
8. Combine cornstarch with marinade and add to veggies.
9. Bring to a boil; stirring and cooking until thickened.
10. Add chicken to mixture and cook until heated through.
11. Serve over white rice.
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