- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp corn starch (plus corn starch to coat chicken)
- 2 chicken breast, cut into bite size pieces, tossed in corn starch
- 2 cups assorted chopped vegetables
- 1 tbsp freshly minced ginger
- 2 garlic cloves minced
- 4 cups cooked rice
- Peanut oil
- Salt and pepper to taste
In a small bowl combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and set aside.
Heat a large wok or sauté pan on the stove and just enough peanut oil to lightly coat the wok. (about 2 tsp. – 1 tbsp)
Sauté coated chicken pieces in the wok until completely cooked. Remove and place on a paper towel to absorb any excess oil.
Transfer the freshly minced ginger, garlic and vegetables to the wok and sauté for about 1 minute.
Transfer chicken back to the wok and sauté until hot. Add the soy sauce mixture and cook to thicken.
Serve over prepared rice and Enjoy! Serves 4-6 depending on portion sizes.