The shelves and meat departments are empty, and prices are going up some 14-25%  in most of the stores near me.   Tonight I am going to repurpose the baked chicken we had for dinner the other day.


2 T. garlic oil, 2 garlic cloves, finely minced, leftover baked chicken, remove skin and bones, chop to bite-size pieces, 1 head broccoli, chopped, 6 mushrooms, sliced, 1 carrot, peeled and julienned, 1/4 lb. Brussel sprouts, cut in half,  1 head bok choy, chopped, 1/2 cup white onions, chopped, 1 1/2 tsp. raw honey, 2 tsp. granulated garlic, 2 tsp. ground basil, 1 tsp. ground ginger, 2 T. fresh cilantro, chopped.

Get out the wok, add 1 T. 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 chicken broth, 2 T. soy sauce, 1 T. sugar, 1 T. rice wine vinegar, 1 tsp. 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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