Extraordinary Entree: Chicken Stir Fry

Ingredients

Chicken Stir Fry:
1 tablespoon olive oil
1 tablespoon coconut oil
1/2 medium onion, diced
4 cloves garlic minced
2 pounds poached boneless, skinless chicken breast, cut into 1/2-inch pieces
Stir Fry vegetable mix
1 pkg fresh bean sprouts

Stir Fry Sauce:
1 cup chicken broth
1/4 cup teriaki sauce
1/4 cup low sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

Directions

In a large skillet, heat the oil over medium-high heat. 

Chop and slice the onions and garlic.

Add the 1/2 onion and garlic. Sautee until onions are translucent but do not allow garlic to burn.  The garlic will be bitter and you'll have to start the saute all over again.

FORGIVE ME FOR FORGETTING TO TAKE A PICTURE OF THIS STEP

Thaw and drain the stir fry veggie mix prior to adding to the wok.

Add stir fry veggie mix and cook an additional 5 minutes, stirring frequently. Stir in the bean sprouts and continue to cook.

In a small bowl, combine chicken broth, teriaki sauce, soy sauce, hoisin sauce, ginger, and cornstarch. 

Add the sauce to the stir fry veggie mix.

Add chicken to the mixture and bring to a boil over medium-high heat.

Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens and chicken is cooked through.

Serve over hot, cooked rice. (Please don't make me post a recipe for white rice!)

LET'S GET COOKING!