Quick Week Night Stir Fry

• 2 Tablespoons Oil
• 1 pound Chicken Breast, Cut Into Strips
• 2 cloves Garlic
• 1 teaspoon Grated Ginger
• 12 ounces, weight Broccoli Slaw
• 16 ounces, weight Stir Fry Vegetables
• 16 ounces, weight Chopped Kale
• 1 cup Shredded Cabbage
• 1/4 cups Chicken Broth
• 1/4 cups Stir Fry Sauce
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Hoisin Sauce
• 1 teaspoon Honey
• 1 teaspoon Molasses
• 2 Tablespoons Cornstarch
• 1/4 cups Water
• 3 cups Cooked Rice, To Serve (optional)

1. Heat oil in a large skillet on medium high heat.
2. Add chicken and stir fry until just cooked through, about 5 minutes.
3. Remove and put aside.
4. Stir fry garlic and ginger for about 1 minute.
5. Remove and set aside.
6. Stir fry each vegetable individually with a bit of stock for 3 to 4 minutes, until tender crisp.
7. Set each aside when cooked.
8. In a separate bowl, mix remaining broth, stir fry sauce, oyster sauce, hoisin sauce, honey, molasses, cornstarch, and water; combine well.
9. Add all the meat and vegetables back into the skillet over medium low heat.
10. Add sauce mixture and cook for another 2 to 3 minutes, until sauce thickens.
11. Serve plain or over brown or white rice.

oil, chicken, garlic, ginger, weight broccoli, fry vegetables, cabbage, chicken broth, fry sauce, oyster sauce, hoisin sauce, honey, molasses, cornstarch, water, rice

Taken from tastykitchen.com/recipes/main-courses/quick-week-night-stir-fry/ (may not work)