For my first recipe I figure I'll keep it relatively simple. This is a healthier version of the chinese take out favorite and can be prepared quickly with things you most likely already have in your house.
Large boneless/skinless chicken breast diced into small cubes
2 servings frozen asian stir fry veggies (the one I use has peas, carrots, broccoli, peppers, and onions)
3 green onion shoots, diced
2 tbsp soy sauce
1 tbsp teriyaki sauce
1.5 tbsp Chili garlic sauce
4g corn starch
1 tbsp Red wine vinegar
1 packet of splenda (sugar or other sweetener should work as well)
2 tbsp of water
Boil/steam the frozen veggies until tender. Drain and set aside
Cook chicken in a large pan until almost cooked, and add in the green onions.Let the chicken finish cooking and toss in the cooked veggies, and stir to incorporate.
While the chicken is cooking, combine all ingredients listed for the sauce in a small saucepan over medium heat. Once the sauce just begins to boil turn the heat down to low and stir occasionally. It should thicken up very quickly. If it becomes too thick add a few extra TBSPs of water and stir. Once the chicken and veggies are cooked toss them in the sauce until evenly coated, and serve immediately. I prefer to serve it over white rice, but you could eat it as is or even use it in a stir fry.