image courtesy google

2 Chicken breasts
3 T cornstarch
2 T soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
2 T sesame seeds
1 T chili powder (Korean or American)
3 T cooking oil, divided
2 C broccoli, chopped
1 C zucchini, diced with skin on
1 C thinly sliced carrot
1 onion, large dice
1 C water

Directions:

1 Cut chicken into 1cm strips; place in a resealable plastic bag.
2 Add cornstarch and toss to coat.
3 Combine soy sauce, ginger, garlic powder, chili powder, and sesame seeds; add to bag and shake well.
4 Refrigerate for 30 minutes.
5 In a large skillet or wok, heat 2 tablespoons oil on medium high; stirfry chicken until no longer pink, about 3-5 minutes.
6 Remove and keep warm.
7 Add remaining oil; stir fry broccoli, zucchini, carrots, and onion for 4-5 minutes or until crisp-tender.
8 Add water.
9 Return chicken to pan.
10 Cook and stir until thickened and bubbly.

Serve over rice or noodles. Enjoy!



This also works well with thinly sliced beef or pork! Feel free to add whatever veggies you can find or have on hand. Bell peppers, squash, mushrooms, snap peas, cauliflower, and string beans are all great options for stir frys... and if you happen to find some water chestnuts... throw a few of those bad boys in there too! ;) (American friends, a great way to cut down on prep time for this dish would be to grab a bag of frozen "stir fry" veggies from the frozen section.)

Courtesy ovenless chef