By Emily Chance
Whenever I’m in the mood for stir fry or an oriental dish, I make me and my family this stir fry. It may call for a lot of garlic, but I promise it is absolutely incredible and not overwhelming. I found it in a Better Homes and Gardens cookbook, but I didn’t like the ingredients, so I tweaked them to my own liking. It is one of my favorite dishes.
12 oz. (about 2-3) Boneless Chicken Breasts
1 c. Water
3 TBSP. Soy Sauce (Regular or reduced sodium is fine)
1 TBSP. Rice Vinegar or White Wine Vinegar
1 TBSP cornstarch
2 TBSP Olive Oil
1/4 of a small white Onion, diced
1 (4 oz.) can mushrooms, drained
12 cloves Garlic (I use the already diced garlic which comes in a glass jar or large plastic container)
2 c. cooked White or Jasmine Rice (I use minute rice. It takes less time because I usually forget I need it.)
Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag and set in a shallow dish or on a plate. In a bowl, stir together water, soy sauce, and vinegar, then pour over chicken in the bag. Reseal the bag and place it in the fridge to marinade for 30 minutes. Reserve the marinade in a separate dish, draining the chicken. Stir the cornstarch in with the marinade and set aside. Pour the oil into a large skillet and heat over medium-high heat. Add the onions, mushrooms, and garlic to the skillet. Cook and stir for about 1-2 minutes, or until the onions are tender. Remove the vegetables from the skillet. Add the chicken to the skillet and cook until no longer pink. Push the chicken from the center of the skillet, making a hole in the middle of the chicken and pour the reserved marinade into the skillet’s center. Continuously stir the marinade until thick and bubbly. Then push the chicken back into the center and add the vegetables. Stir for a couple more minutes until everything is mixed and warm. Serve this mixture on a bed of rice.
Edited by: Corinne DiOrio