This recipe was originally written using beef and broccoli, which is how I made it the first time. The second time (pictured here) I used chicken, carrots, and cauliflower. Both variations were delicious and I am excited to try even more combinations.
In a bowl, combine:
2 Tbl. cornstarch
2 Tbl. water
1/2 tsp. garlic powder
Add chicken and toss.
1 lb boneless skinless chicken breast, cut into thin 3-inch strips
In a large skillet or wok (use no-stick cooking spray) over medium high heat, stir-fry chicken until done. Remove and keep warm.
Stir-fry veggies and onion for 4-5 minutes.
4 cups chopped fresh vegetables
1 small onion, cut into wedges
While veggies are cooking, combine the following in a small bowl until smooth:
1/2 cup low sodium soy sauce
2 Tbl. brown sugar
1 tsp. ground ginger
1 Tbl. cornstarch
1/2 cup water
Return chicken to pan with veggies and add sauce. Cook and stir for 2 minutes or until sauce thickens.
Serve over hot cooked brown rice.