Stir Fry Sauce
"This is a great stir fry sauce that can easily be changed to be used with chicken or beef. Simply subsitute the white wine or chicken broth with beef broth"
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 3⁄4 cup white wine, may also subsititue chicken broth
- 1⁄3 cup soy sauce
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 teaspoon lime juice (to taste)
- 1 (12 ounce) bag frozen vegetables, fresh veggies may also be used
- 2 chicken breasts, sliced in chunks
- 4 cups white rice
directions
- Combine first 5 ingredients, and place chicken in marinade.
- Refrigerate for 30 minute.
- Remove chicken from marinade and stir fry chicken in oil until no longer pink.
- Boil marinade in separate pot.
- Remove and keep warm.
- Stir-fry veggies in oil until crisp.
- Meanwhile, cook rice according to directions (I use the rice cooker).
- Combine cornstarch with marinade and add to veggies.
- Bring to a boil; stirring and cooking until thickened.
- Add chicken to mixture and cook until heated through.
- Serve over white rice.
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