I found the basics of this recipe on Allrecipes.com, but I made some adjustments to fit our taste. We loved it!
Ingredients
3 Chicken Breasts
4 tbsp vegetable oil
1 cup thinly sliced carrots
2 cups broccoli florets
1 medium onion (sliced into wedges)
1/3 cup soy sauce
1 1/2 tsp ground ginger
3/4 tsp garlic powder
1/2 cup brown sugar
1 tbsp chicken bullion
2 tbsp cornstarch
1/2 cup cold water
Directions
Cut chicken into 1/2 inch strips. In large skillet or wok, heat 2 tbsp vegetable oil. Add chicken and cook until all pink is gone.
While chicken is cooking, mix soy sauce, 1/4 cup brown sugar, ginger, garlic powder, and chicken bullion in a small bowl. (Bullion will not mix well until later. Hang tight.) Set aside.
Mix cold water and cornstarch. Set aside.
Remove chicken from pan and set aside. Heat remaining oil. Add carrots, broccoli, and onions. Cook until vegetables are tender (approx 8-10 minutes).
Place the chicken back into the pan with vegetables. Add soy sauce mixture, stir until boiling. Add cornstarch and water. Cook until think and bubbly.
NOTE: Taste sauce before serving. If it is too salty, add more brown sugar to entire dish. Keep tasting and adding if necessary.
Serve over cooked white rice. Enjoy! :)
