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“This was a quick recipe I threw together when I was craving a little bit of chinese and realized I didn't really have the ingredients to make it. So I made a ton of substitutions I also wanted to make it healthy so I threw a bunch of veggies in there.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up chicken and veggies.
  2. Place chicken and 2 teaspoons of cornstarch and mix around until coated, set aside.
  3. Mix 1 tablespoon of water and 1 teaspoon of cornstarch until cornstarch dissolves, set aside.
  4. Mix 4 tablespoons of water, 2 tablespoons of soy sauce and splenda, set aside.
  5. Spray pan with cooking spray and add garlic, ginger, pepper flakes until garlic starts to darken and carmelize a bit.
  6. Add chicken to the pan.
  7. Spray mixture/pan with cooking spray when chicken is about halfway cooked and add veggies.
  8. When chicken is cooked and veggies are nice and tender add vinegar and wine cooler.
  9. After a minute or so add soy sauce mixture and bring it to a boil.
  10. Add the cornstarch and water mixture to thicken it up.
  11. Serve with brown or white rice or just enjoy.

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