Chicken and Mix Vegetables Stir-fry

Ingredients

• Chinese cooking wine/Shaoxing wine can be substituted with Dry Sherry.
• You can use beef stock or vegetable stock in place of chicken stock.
• Rice wine vinegar can be substituted with Apple cider vinegar.
• Broccoli/Broccolini
• Cauliflower
• Carrot
• Green beans
• Celery
• Snow peas/Snap peas
• Onion thick pieces
• Bokchoy
• Peppers (They get soft very quickly so if you add them, wait until other vegetables are halfway cooked)
• Mushrooms (not a vegetable but they are so good in this recipe)
• 4 boneless skinless chicken thighs cut into bite size pieces
• 1 tsp light soy sauce
• 1 tsp Shaoxing wine/Chinese cooking wine
• 1/2 tsp canola/vegetable oil (any cooking oil)
• 1 tsp corn starch
• 1/2 cup Chicken stock
• 1 tbsp Shaoxing wine/Chinese cooking wine
• 1 tbsp Oyster sauce
• 1 tbsp light Soy sauce
• 1 tbsp Sugar (see notes*)
• 1/4 tsp toasted Sesame oil
• 1/2 tbsp rice vinegar
• 1 tbsp corn starch
• 2 tbsp water (room temp)
• 2 tbsp canola/vegetable oil (or any cooking oil of your choice)
• 2 tbsp finely chopped garlic
• 3 cup mix of vegetables, cut into bite size pieces (I use carrot, broccoli, celery, snap peas, cauliflower)