I made a stir fry last night that came out very tasty. I threw everything together and hoped for the best. It came out delicious. The kids even loved it.
1 lb. boneless, skinless chicken breast cut into 1 inch cubes
1 cup baby spinach
1/2 cup broccoli
6 scallions washed and cut up into thirds
1 peeled yellow squash, cut into cubes
10 oz. mushrooms, quartered or halved depending on size
1 1/2 cups soy sauce
1-2 inch chunk of ginger root, peeled
3 cloves of garlic
red wine vinegar
Sesame oil
salt
pepper
1/4 cup of veggie oil
Season chicken with salt and pepper. Finely chop the garlic and ginger. Add to the soy sauce in a medium sized mixing bowl. Whisk to combine. Mix in the red wine vinegar and sesame oil. I used a very small amount of each (~1-2 Tsp). Allow to marinate for at least 15 minutes. I let it sit in the refrigerator while I was chopping the vegetables.
Add the vegetable oil to a preheated pan or wok over medium-high heat. Pour in the bowl of chicken and marinade. Allow to cook covered for 5-7 minutes, until the chicken is almost cooked through. Add the vegetables, stirring frequently until the chicken is cooked through and the vegetables are cooked but still have a bit of crunch to them.
Serve over rice or noodles. I used sushi style rice last night and it was a great match for the sauce. Next time I make this I will thicken the sauce a bit before serving.
