Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breast
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoon olive oil (divided)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 6 oz. white mushrooms (sliced)
  • Asian vegetable mix (See note)
  • 8 oz. water chestnuts (drained)
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • Cut chicken into 1" bite-size pieces. Place in a medium bowl. Add vinegar and soy sauce and mix well. Sprinkle cornstarch over chicken and toss to coat. Cover the bowl and refrigerate for 30 minutes.
  • Heat up 1 tablespoon of oil in a skillet. Add mushrooms and saute until soft and fragrant. If using steamable veggie mix, steam in the microwave and then stir in with mushrooms. Remove onto a plate. Set aside.
  • Add more oil to the skillet. Add chicken and cook, stirring often, until no longer pink.
  • Return veggies to skillet and stir in with chicken.
  • In a small bowl, whisk chicken stock, cornstarch, soy sauce and sesame oil. Pour mixture over chicken and vegetables.
  • Simmer on medium-low heat until the sauce thickens.
  • Season the dish with salt and pepper. Serve over rice of noodles.