Chicken Stir-Fry

Adapted from Better Homes and Gardens

This is a quick meal once you make the stir fry sauce if you're willing to use a bag of frozen vegetables. The sauce requires quite a few ingredients, but they are mostly pantry staples. If you don't choose to use frozen vegetables, you can adapt this meal to your liking by using vegaetables and a meat (or no meat) of your choice.

Ingredients:

• 3 chicken breasts dethawed and cut into bite size pieces (can substitute meat of your choice or exclude meat)
• 3 tbsp. orange juice
• 3 tbsp. soy sauce
• 2 tbsp. water
• 2 tbsp. hoisin sauce
• 1 tbsp. grated fresh ginger (or 1/2 tsp. ground ginger)
• 2 tsp. cornstarch
• 1 tsp. sugar
• 2 cloves garlic, minced
• 1/4 to 1/2 tsp. crushed red pepper (optional)
• 1 tbsp. olive oil
• 1 bag frozen vegetables (or any vegetables of your choice)
• 2 cups cooked rice

Directions:

For the sauce, in a bowl mix together orange juice, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and if desired, crushed red pepper. Set sauce aside.

In a large skillet heat olive oil and vegetables over medium-high heat. Cook vegetables until tender (approx. 8 min.). Remove vegetables from skillet.

In the same skillet, cook meat (for chicken, cook for approx. 6 min.). Once meat is cooked, push meat to outer edges of skillet and pour the sauce into the middle of the skillet. Let the sauce cook while stirring until it starts to bubble and thicken. Then return vegetables to skillet and mix all ingredients together until everything is heated and coated with sauce.

Serve over rice.

Yield: 4 servings