My Version of Stir Fry Chicken

• 2 whole Boneless Skinless Chicken Breast
• Salt And Pepper
• 1/2 cups Cornstarch
• 1 clove Garlic, Minced
• 1 teaspoon Ground Ginger
• 1 dash Soy Sauce
• 1 pound Thin Spaghetti Noodles
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Hot Chili Oil
• 1 Tablespoon Sesame Oil
• 1 whole Red Pepper
• 1 whole Zuccini
• 1 whole Onion
• 3/4 cups Brown Sugar
• 1 Tablespoon Rice Wine Vinegar
• 1 bunch Green Onions

1. Begin by cutting up chicken into bite-sized cubes.
2. Season with salt and pepper place in a gallon-size zip lock bag.
3. Add corn starch, garlic, ginger, and soy sauce.
4. Put in the refrigerator for 30 minutes.
5. Bring water to a boil for the noodles and cook according to package directions.
6. Rice could also be used in place of the noodles.
7. Heat oils and prepare veggies by cutting up into bite size pieces.
8. Once oil is hot, add veggies, minus green onions, and stir fry for 5 minutes; remove and set aside.
9. Add chicken to the oil and stir fry till golden brown.
10. Add brown sugar and rice wine vinegar and let cook with chicken.
11. Once the sugar has dissolved, put the veggies back in the pan and stir.
12. Place noodles in a bowl and top with chicken.
13. Add green onions to the top and serve!

chicken, salt, cornstarch, clove garlic, ground ginger, soy sauce, noodles, vegetable oil, chili oil, sesame oil, red pepper, zuccini, onion, brown sugar, rice, green onions

Taken from tastykitchen.com/recipes/main-courses/my-version-of-stir-fry-chicken/ (may not work)