1 bag (12 oz) frozen vegetable stir-fry
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp fresh scallions (green onions),
2 Tbsp rice vinegar
1 Tbsp Asian hot chili sauce
2 Tbsp brown sugar
1 Tbsp cornstarch
1 C low-sodium chicken broth
12 oz boneless, skinless chicken
breast, cut into thin strips
1 Tbsp lite soy sauce
1 Thaw frozen vegetables in the microwave (or
place the entire bag in a bowl of hot water for about
10 minutes). Set aside until step 6.
2 Heat oil in a large wok or sauté pan on medium heat.
Add ginger, garlic, and scallions, and stir fry until
cooked, but not brown, about 2–3 minutes.
3 Add the rice vinegar, chili sauce, and brown sugar to
the pan, and bring to a simmer.
4 In a bowl, mix cornstarch with chicken broth and add to the pan. Bring to a boil over high heat,
stirring constantly. Lower temperature to a gentle simmer.
5 Add chicken and stir continually for 5–8 minutes.
6 Add vegetables and mix gently. Simmer with the lid on to reheat, about 2 minutes.
7 Add soy sauce and mix gently.
8 Divide into four even portions and serve.