3 lbs Stir Fry Mixed Vegetables – Broccoli, Cauliflower, Bell Peppers, Red Onions, Celery, Pea Pods, Zucchini, Yellow Squash, Cherry Tomatoes, carrots. You can also add mushrooms and baby corn. Any combination of these veggies will do very nicely.
2 Large Boneless Chicken Breasts
1 Bottle Maple Grove Farms Asian Sesame Dressing – I used the Sugar Free one
1 tsp Ground Cloves
1/2 Cup Soy Sauce – Low Sodium
1 TBSP Vegetable Oil
3 Garlic Cloves
1/4 Cup Chicken Stock or Broth
I picked up 2 packages of Stir Fry Mixed Vegetables in my grocery store. They were 1 1/2 lbs each. These were very good and convenient, but I ended up fishing out the carrots and cutting them in quarters.
Pour 1/2 the bottle of the Asian Sesame dressing all over the vegetables and toss it to combine. I used the sugar free one to keep it light.
Add 1 tablespoon of vegetable oil to a stir-fry pan. Add the chicken pieces and season with salt and pepper. Let them caramelize on both sides, then remove them and set aside.
Add the vegetables and the dressing to the stir-fry pan. Season the vegetables with salt and pepper. Add 1/4 cup of Chicken stock or broth. Saute them until they are tender. This should take between 5-10 minutes, depending on what vegetables you are using and how big the pieces are.
When the vegetables are tender, add the chicken back to the pan. Add 1 tsp ground ginger, 1/2 cup soy sauce, and the 3 minced garlic cloves.
Taste for flavor. Add more ginger and/or soy sauce as needed.