Chicken Stir Fry

1 lb. boneless, skinless chicken breast cut into bite size pieces

1/2 c.Teriyaki Sauce (I use this sauce)

 

Place chicken into a bowl and toss with the teriyaki sauce.  Place into refrigerator to marinade while you prepare the vegetables.

 

1 small onion, sliced

2 cloves garlic minced

1 T. cooking oil (I use coconut)

6 cups of your favorite vegetables, cut into bite size pieces

1/2 c. chicken broth

1/4 c. soy sauce (I use low-sodium)

2 T. corn starch

 

Heat oil in large pan or wok. Add the onions and garlic and stir fry until fragrant.  Add the chicken, reserving the marinade and stir fry until no longer pink. Remove chicken and onion mixture from pan and return to bowl with marinade.  Heat more oil in pan if necessary and add vegetables, stir frying until crisp-tender. Combine soy sauce and corn starch in a small bowl, stirring until dissolved. Return chicken with Marinade to pan and add chicken broth. Bring to a boil and add soy sauce mixture.  Cook until thickened.  Serve over steamed brown rice.