I went on a quest for a good stir-fry sauce to use with chicken. I found the following recipe at cooks.com and tweaked it to our family's taste. While reading through the comments about this recipe, one commenter mentioned it was more of a beef than chicken sauce.
Ding! I had leftover roast in the refrigerator from two nights prior. Sounded like a great way for us to use the meat before it became a questionable fuzzy subject in the fridge!
It.was.a.hit! Well, to everyone but one who said he could eat it. Obviously there is a distinct difference between able to eat and liking the said food. I told him to just eat it.
Without further commentary except for the italics, the recipe.
Garlic Sauce (marinade)
2 lg garlic cloves, minced (or 2 t store-bought preminced garlic...in a jar in produce section)
1/4 c soy sauce or Bragg All Natural Liquid Aminos (I think healthier and less sodium)
1/4 c water
1/4 c honey (I added a good extra 'squeeze' more to mine)
1 T vegetable oil
1 T cornstarch (I used flour so a child with corn allergy could eat this)
Combine all ingredients and whisk.
1 # boneless, skinless chicken breast, cut into strips OR
left-over roast cut into thin strips and cut into bite size pieces (we used left over beef)
Veggies of choice cut thinly: onions, carrots, peas (we didn't have snow peas), mushrooms, etc. (I wouldn't used water chestnuts because it tends to take over the dish in my humble opinion)
1 T oil
Stir your meat of choice into the marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once or twice.
|Very easy! Very yummy!|