chicken veggie stirfry

2 boneless skinless Chicken Breast

Marinade:
3 tsp Ginger Root,
1/4 cup Soy Sauce, .25 cup
1/2 cup fresh squeezed Orange juice(one lg orange)
2 TBS Hoisen Sauce House of Tsang
2 cups water

Veggie mix:
1 cup Onions
1 cup Green Bell Peppers strips
2 TBS Peppers, sweet, red, fresh
1/4 cup Shiitake Mushrooms
1 cup Summer Squash
1 cup Zuccini Squash, 1 cup (remove)
2 cups Bok Choy, raw-shreaded
2 TBS Sesame Seeds (optional)
.15 cup Corn Starch
1TBS Garlic

measure single servings and put into freezer bags for a quick meal.

Steep thinly sliced ginger in about 2 cups of water on med low for 20 minutes. Let cool remove ginger from water, marinate chopped raw chicken breast in ginger water, soy sauce, Hoisen sauce, ginger, orage juice add pepper to taste. I marinate this mixture for a day to get the flavors in the chicken.

Drain chicken and reserve marinade.

Heat wok med high add 1.5 TBS of Sesame oil, add cicken stir fry for 7-9 minutes until just done. remove from wok.

Add 1.5 TBS of sesame oil to Wok add all veggies cook for 1-2 minutes. Mix corn starch with a cup of the marinade add to veggies. Add remaining amount of the marinade depending on how much sauce you like in your stir fry. Cook for 5 minutes add chicken cook for 3-5 minutes to combine flavors.

Serve over brown rice.


Serving Size: makes 16 1/2 cup servings or 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LISSALUV704.