Easy Stirfry

• 1 larg Wok
• Canola oil
• Stirfry veggies (onion, carrots, broc. etc.)
• Water chesnuts
• minced ginger
• minced garlic
• soy sauce
• chicken bullion
• corn starch
• rice wine vinegar
• Chicken Breasts filets(thinly sliced)

1. SAUCE:
2. Wisk together in a seperate bowl; ginger, garlic, 1/4C soy sauce, 2 tbs corn starch, 2 tbs dry bullion, and 1/4C vineger. Once corn starch is disolved add 1/2C hot tap water.
3. WOK:
4. heat oil on high, add chicken and brown, add onions and water chesnuts, let soften for a few minutes. Reduce heat to med/high. Then add remaining veggies. Let veggies steam in Wok for about two mintues then add sauce and reduce while stirring for 1 minute. Turn off heat and serve over rice.

canola oil, stirfry, water, ginger, garlic, soy sauce, chicken bullion, corn starch, rice wine vinegar, chicken breasts

Taken from www.epicurious.com/recipes/member/views/easy-stirfry-50034539 (may not work)