boneless/skinless chicken breasts, cut into bite-sized pieces
carrots, cut into match-sticks
mushrooms, fresh or canned (I omit)
green onions with some tops, sliced
1 can water chestnut slices
2 Tablespoons chicken bouillon
2 teaspoons chopped or grated garlic
*Notes: Any vegetables can be added to this, such as snow pea pods or bamboo shoots. Amounts of chicken and each vegetable are up to your discretion - for the two of us, I'll use 1-2 chicken breasts, 1-2 carrots, a handful of broccoli flowerettes, and 1 bunch of green onion.
For the marinade:
1 heaping teaspoon cornstarch
2 Tablespoons soy sauce (reduced sodium is fine)
For the sauce:
3 heaping teaspoons honey
2 Tablespoons soy sauce
1. Mix together cornstarch and soy sauce in a medium-sized bowl. Add chicken, stir, and set aside to marinate for ~30 minutes.
2. Meanwhile, cut vegetables and dissolve chicken bouillon into 1 cup hot water.
3. Saute chicken in 2 tablespoons oil over medium-high heat. Stir-fry until chicken is white. Add the chicken bouillon water, the carrots, and 2 teaspoons chopped garlic. Cover and cook for about 10 minutes.
4. Uncover and add the rest of the vegetables and a sauce made of 3 heaping teaspoons honey and 2 tablespoons soy sauce. Stir-fry until done. Serve over cooked rice.
Source: My mom!