CHICKEN STIR-FRY

The shelves and meat departments are empty in most of the stores near me.   I am going to repurpose the fried chicken we had for dinner the other day. A great stir-fry must consist of three components: protein, vegetables, and sauce.

CHICKEN STIR-FRY

2 tablespoons garlic oil, 2 garlic cloves, finely minced, 5 fried chicken thighs, remove skin and bones, chop to bite-size pieces, 1 head broccoli, chopped, 6 mushrooms, sliced, 1 carrot, peeled and julienned, 1/4 pound Brussel sprouts, cut in half,  1 head bok choy, chopped, 1/2 cup white onions, chopped, 1 1/2 teaspoon raw honey, 2 teaspoons of granulated garlic, 2 teaspoons ground basil, 1 teaspoon ground ginger, 2 tablespoons fresh cilantro

Get out the wok, add 1 tablespoon of the oil.  Heat the oil to high.  Add the chicken, cook for about 5-minutes, remove from the skillet, set aside.  Taste, add more salt, and pepper if needed.  Add the rest of the oil, add the broccoli, carrots, Brussell sprouts, bok choy, and onions stir and toss for about 3-5 minutes.  Add honey, garlic, ginger, basil, and cilantro cook for another minute.  Add the chicken back in the wok, mix well.  Add the stir fry sauce, bring to a boil for about 1 minute. It’s time to eat.  Serve over steamed brown rice.

Stir Fry Sauce: 1 cup broth, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice wine vinegar, 1 teaspoon cornstarch. Whisk ingredients together in a medium-size bowl set aside for at least 10 minutes before adding to the stir fry.

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