6 tablespoons soy sauce (3/8 cup)
2 garlic clove, minced (clove ~ teaspoon)
4 teaspoons cornstarch
6 tablespoons water (3/8 cup)
1 teaspoon fresh ginger, finely chopped (optional, we usually don't)
2 scallion, white and green parts, finely chopped (optional)
1 teaspoon chili oil (optional, we usually don't)
Directions for Sauce:
1 - Dissolve cornstarch in water.
2 - Stir in all other ingredients.
2 garlic clove, minced (clove ~ teaspoon)
4 teaspoons cornstarch
6 tablespoons water (3/8 cup)
1 teaspoon fresh ginger, finely chopped (optional, we usually don't)
2 scallion, white and green parts, finely chopped (optional)
1 teaspoon chili oil (optional, we usually don't)
Directions for Sauce:
1 - Dissolve cornstarch in water.
2 - Stir in all other ingredients.
Ingredients for Stir Fry:
2 cups uncooked rice
1 cup of broccoli, washed and cut into bite sized pieces
1 cup carrots, washed and cut into bite sized pieces
1 cup celery, diced
1 cup green pepper (optional)
1 cup water chestnuts, diced (optional)
1 to 2 chicken breasts
Directions for Stir Fry:
1. Cook rice separately following rice directions.
2. Cut chicken into small, bite sized pieces.
3. Grill chicken bites in frying pan with a little oil.
4. Once chicken is almost fully cooked, stir in diced vegetables and sauce.
5. Bring to a simmer to thickened the sauce and soften the vegetables.
Serve over rice. Yummmmm.
Double Sauce Recipe:
3/4 cup tablespoons soy sauce
4 garlic clove, minced
3 tablespoons cornstarch
3/4 cup water
2 teaspoons fresh ginger, finely chopped (optional)
4 scallion, white and green parts, finely chopped (optional)
2 teaspoons chili oil (optional)
Double Sauce Recipe:
3/4 cup tablespoons soy sauce
4 garlic clove, minced
3 tablespoons cornstarch
3/4 cup water
2 teaspoons fresh ginger, finely chopped (optional)
4 scallion, white and green parts, finely chopped (optional)
2 teaspoons chili oil (optional)