Especially good for beef and could add tofu as a variation

• 2 whole chicken breasts, skinned and boned
• 2 Tbsps. oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 carrot, julienned
• 1 medium zucchini, sliced
• 1/4 bunch broccoli florets
• 1/4 head cauliflower florets
• 2 cups mung bean sprouts

Sauce

• 1/4 cup water
• 1/3 cup tamari soy sauce
• 1/3 cup corn syrup
• 1/4 to 1/2 tsp. crushed red pepper
• 2 Tbsps. cornstarch

USE: 10-inch skillet or wok

YIELDS: 4 servings

1. Slice chicken breasts against the grain into 1/4-inch slices. Set aside.

2. Heat oil in 10-inch skillet or wok and stir-fry garlic, onion, and carrot 5 minutes.

3. Add chicken and cook 10 more minutes.

4. Add remaining vegetables, saute, and continue cooking 5 to 10 minutes.

SAUCE: To chicken-vegetable mixture, add water, soy sauce, corn syrup, crushed red pepper, and 2 tablespoons of cornstarch. Stir, heating through, until sauce thickens.

Serve over rice.

NOTE: 3 cups of diced leftover chicken can be used in place of chicken breast. It should be added with vegetables.