1-2 lbs of chicken breast sliced thin (you can substitute shrimp, beef, pork or tofu as well)
Stir fry vegetables of your choice. I used carrots, broccoli, water chestnuts, yellow onions and spring onions)
1-2Tbs of cornstarch
salt and pepper
2 Tbs of canola or peanut oil
The Basic Stir Fry Sauce
1/4 cup of regular soy sauce
1/2 cup of chicken broth (or water/bullion equivalent)
2 inches of ginger grated or minced
3-4 cloves of garlic grated or minced
2tsp of cornstarch (or arrowroot)
1 tsp of honey, brown sugar or regular sugar
**Remember to have all your ingredients ready to go so once you get the wok hot, it only has to be added when needed.
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