Chef Bob's Chicken Stir-fry

CHEF BOB'S CHICKEN STIR-FRY WITH LIQUID AMINOS
chefbob.com

1 RAW BREAST OF CHICKEN, SLICED
1 ZUCCHINI, SLICED
1/2 CUP GREEN BEANS
1 YELLOW SQUASH, SLICED
1 ONION, SLICED
3 CLOVES GARLIC, MINCED
1 1/2 TABLESPOON OIL
2 DRIED RED PEPPERS (OPTIONAL)
6 TABLESPOONS BRAGGS LIQUID AMINOS
1 TABLESPOON CORN STARCH
1 TABLESPOON HONEY
1/2 TEASPOON SEASAME OIL

STIR-FRY CHICKEN IN OIL FOR TWO MINUTES. REMOVE FROM WOL. HEAT WOK AND ADD 1/2 TABLESPOON OIL AND STIR-FRY ALL VEGETABLES FOR TWO MINUTES. ADD SESAME OIL, BRAGGS AMINOS AND CORDNSTARCH AND HONEY. BRING TO A BOIL AND SERVE.

GDA Cooking - February 5, 2013