Chicken Stir Fry
(This is actually Gretchen's recipe. Some one whom I love almost as much as the food she makes. This dish is healthy, light, and takes about 30 minutes from start to finish. A great “Oh crap it’s 5:30 and I’m eating skittles because I’m hungry” kind of meal.)
2 chicken breasts, cubed
4 Tbs. soy sauce
2 Tbs. chili garlic sauce (vary depending on how spicy you like it- find it in Asian foods section of grocery store)
1 lb. package frozen stir fry vegetables
1 Tbs. brown sugar
garlic salt to taste
4 Tbs. corn starch
1. Cook chicken in large frying pan on high heat with 2 Tbs. soy sauce and a little sesame oil until almost dried out. Add chili garlic sauce and cook an additional 1 minutes.
2. Add frozen vegetables. Stir fry on high heat until vegetables are mostly thawed. As you stir fry, add brown sugar, remaining soy sauce, and garlic salt to taste.
3. Cook until vegetables reach desired level of doneness. Stir in lemon juice. While stirring, add corn starch mixed with a little water. Cook about 1-2 minutes, until sauce thickens. Serve over rice. Makes about 3-4 servings.