Chicken Stir-Fry

I recently discovered that the secret to chicken stir-fry without the rubber chicken taste is an easy pre-marinade to tenderize the chicken. Give this one a try & make yourself a believer!

2 chicken breast, thinly sliced (its easier to cut when partially frozen)
1 t baking soda
1 t corn starch
1 t white wine or vinegar
2 t olive oil

2 T chopped chives
1/4 c soy sauce
1/4 c white wine or vinegar
2 T brown sugar
1/8 t ground ginger
2 cloves garlic
1 pkg frozen stir-fry veggies (14 oz.)

  1. Mix baking soda, corn starch, & wine together.

  2. Add sliced chicken to baking soda & mix to coat.

  3. Mix the oil, chives, soy sauce, wine, brown sugar, ginger, & garlic together.

  4. Rinse the chicken well & toss in oil mixture.

  5. Refrigerate 15 minutes.

  6. Heat oil in a large pan.

  7. Add chicken to pan reserving sauce.

  8. Cook until chicken until nearly done then add frozen veggies & remaining sauce.

  9. Bring mixture to a simmer, cover, & cook 4 to 6 minutes.

  10. Serve over wheat berries or white rice.