Ingredients

Sauce

• 1 cup Water
• 3 Tbsp Condensed Chicken Broth (or substitute water and condensed chicken broth for 1 cup of actual chicken broth)
• 3 Tbsp Soya Sauce (try to get low sodium)
• 3 Cloves of crushed garlic or 1 Tablespoon of minced garlic
• 1 Tbsp cornstarch (2 tsp of Xanthan Gum)
  
• 1/4 cup brown sugar
• 1 tablespoon minced fresh ginger
• 1/4 – 1/2 teaspoon red pepper flakes
• 1 tablespoon sesame oil

Stir-Fry

• 3 skinless, boneless chicken breast halves, thinly sliced or diced
• 3 Celery Stocks dices
• 1 head broccoli, sliced into florets
• 1 cup of sliced carrots
• 1 thinly sliced red or green pepper
• 3 spring (green) onions diced
• 5 stocks of Boc Choy diced
• 5 mushrooms quartered
• 2 tablespoons of canola oil
• 4 cups of prepare rice
• Optional sesame seeds

Directions

1. Mix all ingredients for the sauce in a container and put aside
2. Add 1 tablespoon of canola oil to fry pan and add chicken
3. Stir fry til cooked, then put aside
4. Add 1 tablespoon of canola oil to fry pan and add vegetables except the spring onions
5. Stir fry and cover til cooked but not overcooked, then remove from pan and put aside, but keep warm
6. Return the chicken to the fry pan and add the sauce
7. Continue to heat until sauce thickens and coats chicken
8. Sprinkle spring onions over top and optional sesame seeds
9. Serve vegetables and chicken over rice

Enjoy