Stir Fry–Why has it been so long?

Haven’t made stir fry in a l-o-n-g time.  We like it; why haven’t we eaten it recently?  Anyway, I had put it on the menu plan for last night.  I pulled a chicken breast out of the freezer (one of those rare packages where I actually boned the breast before freezing—nice to have a few like that).  The marinate is an old staple:

2 Tbsp. white wine (or cooking sherry)

2 Tbsp. tamari

2 tsp. cornstarch (or arrowroot works)

1 tsp. minced ginger or ¼ tsp ground ginger

¼ tsp. sugar

1/8 tsp. garlic powder (I used homemade)

Marinate chicken, sliced thinly across the grain, for about 20 minutes while cutting up whatever quantities you like of:

Carrots

Broccoli

Garlic scapes

Sugar snap pea pods

Other veggie delights of your choosing?

Heat wok to fairly high heat; stir fry veggies starting with the longest-cooking first.  When tender-crisp remove to a waiting bowl; add chicken in its marinade to the wok and stir fry quickly until done through.  Combine veggies with the chicken and stir fry just long enough to coat them all with marinate.

Serve over soaked brown rice (I use a generous 4 cups water, 2 cups rice, about 2 Tbsp kefir or whey; soak for several hours, then barely simmer in a covered pan for about 45 minutes until done).

This is a wonderfully tasty summer meal—quick, fresh, filling.  Nice for the end of a busy day!  (Next time I’ll remember to take a picture—it’s pretty, too)