Our Favorite Stir Fry

The best thing about this recipe is you can use whatever vegetables you have on hand. I also love that there isn't a huge amount of sugar.  If you like more sauce, then you'll need to double the ingredients starting with the broth and ending with cornstarch. My kids like a lot of sauce for the rice, so we usually double it.

2 Tablespoons oil.  I always use coconut oil.

6 cloves of minced garlic.  I always use the garlic from Costco in a jar.

1 tsp. grated fresh ginger

1 bunch of chopped green onions (optional.  sometimes I don't have them so I leave them out.  You can also just throw in regular onions.)

1 tsp. salt

1 pound of boneless, skinless chicken breast cut into thin strips.

1 red bell pepper cut into strips

1-2 cups of peeled and cut carrots.

1-2 cups of broccoli cut into small pieces.

You can really add any veggies you want and as much as you want.

1 cup chicken broth

2 Tablespoons soy sauce

2 Tablespoons sugar, sometimes I use half white and half brown

2 Tablespoons cornstarch.

Heat oil in  wok or large non-stick skillet.  When it is hot, add 2 cloves of garlic, ginger and green onions and salt.  Stir about two minutes then add the chicken and cook until opaque. Add remaining 4 cloves of garlic and stir.  Add all the veggies and 1/2 cup of broth, stir and cover.

In a small bowl mix together the remaining 1/2 cup of broth, soy sauce, sugar and corn starch. When the broccoli is bright green, add the sauce and stir until thickened.  Serve immediately with rice.