4largegarlic cloves*minced or crushed, about 1 tablespoon
1 1/2tablespoonscorn starch or arrowroot
For the Stir Fry
1lgchicken breast *cut into strips
1/2lgbrown onion *roughly chopped about 1 cup
2tspsesame oil *for frying chicken & veggies
Precooked brown rice or quinoa
Mix all ingredients for sauce thoroughly. Set aside.
Roughly dice onion and cut zucchini into small wedges, keeping veggies separate from one another. Cut chicken into strips.
Heat wok on highest heat with 1 tsp sesame oil until just smoking. Add chicken and stir fry until cooked through, about 5 mins-set aside. Heat wok again on highest heat until just smoking with an additional 1 tsp sesame oil. Add onion and stir fry until onions are sweating and slightly brown, about 2 mins. Add zucchini and continue stir frying for another 3 mins. Add mushrooms and stir fry until tender- about 4 mins. Remove from wok and set aside. Place wok back on high heat. Mix sauce ingredients again and add to hot wok. Sauce will thicken in about 1 min over direct heat. Add chicken and veggies back into wok and stir until sauce thoroughly coats stir fry. Take off heat and serve immediately.
*Please use as many organic ingredients as possible.*Recipe Notes