1. Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated. 2. While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside. 3. Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered. 4. Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp. 5. Return cooked chicken to pan and toss with vegetables. 6. Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached. 7. Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated. 8. Serve over rice or rice noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
