1. In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink. 2. Scoop the chicken out with a slotted strainer and set aside. 3. Pour the hot oil into a container. 4. Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds. 5. Dip the vegetables out with a strainer. Pour off any remaining water. 6. Put the sauce ingredients into the empty pan. Heat and stir together well. 7. Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce. 8. Serve over cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
