Quick Saucy Chicken Stir Fry

 

This dish is a very easy and quick meal to make on a busy weeknight after work.  Since the sauce uses Miracle Whip, it has just the right amount of tangy goodness with a definite Asian flair using soy sauce and ginger.  You can use whatever combination of veggies that your family likes.  I usually use what I call the trinity:  broccoli, cauliflower, and carrots. Use whatever leftovers you have in your frig and I guarantee you will not be disappointed with the results. Sometimes I make extra sauce because my family loves the flavor over rice.

 

3 T. olive oil

1-32 oz. pkg. of frozen veggies (your choice)

2 garlic cloves, minced

4 boneless skinless chicken breasts, cut into 1 inch pieces

¾ cup Miracle Whip

2 T. soy sauce

½ T. ground ginger

 

Heat 1 T. olive oil in wok or large skillet over medium-high heat.  Add veggies and garlic; stir-fry 4-5 minutes.  Remove veggies from pan; cover and keep warm.  Add remaining oil and chicken to pan; stir-fry 5-7 minutes until brown and tender.  Return veggies to pan with chicken and add all remaining ingredients; simmer 4 minutes, stirring to coat all pieces with sauce.  Serve over hot cooked noodles or rice.  Enjoy!