Chicken Stir-Fry

This recipe is really, really flexible!  Add and substitute ingredients to taste!

Approximately 1 ½ lbs. chicken cut up into 1-inch pieces

(Note:  For vegetarian stir-fry delete chicken and add more vegetables, but add chicken marinate to chicken broth)

Oil: combination of vegetable oil and a “touch” or “splash” of sesame oil

Approximately 2 cups chicken or vegetable broth

Corn starch

2 T. bead molasses

Marinate Chicken in following:

Chicken

Marinate:             ¼ cup soy sauce

                        1 T. sesame oil

                        1 T. rice vinegar

                        1-2 cloves crushed garlic

                        1 – 2 t. grated fresh ginger

                        Red pepper flakes to taste

(Note:  Chicken can be marinated for 30 minutes to 24 hours, you can also put the chicken in the marinate and freeze for approximately 1 month)

Chopped

Vegetables:             Carrots

                        Celery

                        Red Bell Peppers

                        Green Onions

                        Pea Pods

                        Baby Corn

                        Water Chestnuts

                        Bamboo Shoots

(Note: Any other vegetables in season you like can be substituted)

In a hot wok stir-fry each vegetable in oil individually to the proper “done-ness” (we do most “al dente” or “to the tooth”, still crisp but not raw) and remove them to the side.  Canned items need to be warmed only.  Drain chicken from marinate, but reserve marinate.  Saute chicken until golden brown and add chicken broth and marinate to wok, be sure to bring this liquid to a full boil.  Add bead molasses and maybe some more soy sauce to taste.  Simmer chicken in sauce, covered, for approximately 5 minutes, thicken sauce with combination of water or chicken stock and corn starch, cook 1-2 minutes, add vegetables, bring to temperature.  Serve immediately over rice.