For Stir Fry-
5 Boneless Chicken Breast chopped into pieces
2 Large Broccoli florets
Cup Snap Peas
One package of Baby Bella Mushrooms
One Lg. Yellow Onion
3 Long Stalks of Celery
1 1/3 Cup Chicken Broth
1/4 Cup Gluten Free Soy Sauce
1 tablespoon powered Ginger
1.5 tablespoon powered Garlic
2 Tablespoons Corn Starch
Chop up all veggies. Mix all ingredients for the sauce together and whisk together. Heat pan with Olive Oil and cook veggies ( do not fully cook the veggies) and put them to the side. Fully cook the Chicken…pour a little of the sauce mixture over the chicken while it cooks for flavor. Add the cooked veggies to the Chicken and pour the remaining sauce over the top of the stir fry and cook until incorporated.
**Remember you can add or take away what ever you would like from the recipe. I made this for a family of 4 and wanted to make sure we had leftovers so I made extra. Adjust recipe accordingly.
Serve with rice, quinoa or by itself…so yummy!!