Chicken Stir-Fry with Vegetables

Ingredients

For the Stir-Fry Sauce

• 1 piece of fresh ginger root (2 inch), grated

• 3 cloves of garlic, minced

• 2 cups chicken stock

• ⅓ cup soy sauce

• 2 Tbsp. cornstarch

• 2 Tbsp. honey

• 2 tsp. sesame oil

• 1-½ Tbsp. Stir Fry (Seasoning Blend)

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For the Stir-Fry

• 1-½ cups basmati rice, uncooked

• ¼ cup oil, divided 

• 1 lb. boneless skinless chicken breasts, cut into ½-inch-wide strips

• 6 cups small broccoli florets

• 3 carrots, peeled, cut diagonally into ¼-inch-thick slices

• 5 oz oyster mushrooms, cut lengthwise into thin strips

• 1 green pepper, cut into thin strips

• 1 bunch of green onions, sliced

• 1 tsp. Stir Fry (Seasoning Blend)

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