General Joy's Chicken

Chicken:
12 oz chicken breats, boneless & skinless
ground black pepper
1 tablespoon soy sauce
1 egg
4T Cornstarch
2 t canola oil

Veggies:
32 oz frozen mixed stir fry veggies (you can, of course make your own mix of fresh and/or frozen veggies. If you are suign separte veggies, you will want to stir fry in batches to keep make the times more appropriate. The mixed veggies do well for a quick dinner.)
3 scallions
1 serrano chile (to taste, seed the chile for a milder dish or use less)
2T canola oil

Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth
1 tablespoon minced ginger
3 cloves minced garlic
2 teaspoons cornstarch

1. Pat the chicken dry. Cut into 1-inch cubes. Sprinle with pepper to taste. Whisk together the egg and soy sauce. Add to the chicken. Coat chicken with cornstarch.
2. Combine the sauce ingredients in a bowl.
3. Thinly slice the green onions and pepper.
4. Heat 2 tsp oil in a 12" skillet until smoking. Place the chicken in so that no pieces are touching. Allow to brown without moving. Flip. Allow to brown. Toss chicken until cooked through.
5. Heat 2 tablespoons oil. When the oil is hot, add the veggies. Stir-fry until nicely browned and tnedercrip. Make a hole. Add sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
6. Add the chicken back into the skillet. Mix
7. Make a hole. Give the sauce a quick restir and add into the middle of the wok. Stir for 1 - 2 minutes to thicken.
8. Mix the sauce with the chicken and veggies. Serve with brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JOYELYSE.