Chicken Stir Fry

I got this recipe from a fellow Epicure Consultant. It is fantastic! The recipe makes about 3 cups. It keep's in the fridge for up to three weeks or it freezes really nice and you can make individual portions for lunch.

Chicken Stir Fry

3 tbsp cornstarch

1/4 cup brown sugar

1/2 cup soya sauce

1/2 cup regular or cider vinegar

2 cups water

2 tsp Epicure's Chicken Boullion

1/4 tsp ginger powder

1 tsp Epicure's Minced Garlic 

1 tbsp Epicure's Sesame Ginger Salad Dressing spices (or teriyaki or Asian spices)

Asian crunch topper

Mix all together and pour desired amount into hot frying pan with cooked veggies/meat. Stir for 2-3 minutes or until sauce thickens. Serve on rice or noodles. Sprinkle with Asian Crunch Topper.

Freeze extra sauce for another night.