We had most of a large veggie tray left over from a party, so I thought I'd make a stir fry. My husband is more of the wok cooker than me, so a few times I thought I had a disaster on my hands, but in the end it turned out really well. Cut the chicken into cubes, doubled the marinade (used fresh garlic and 2 TBS brown sugar) and did not coat with corn starch. I started out stir frying a beaten egg just because that's what my husband does, but it was kind of unnecessary - only wound up sprinkling it on the final dish. Also, I just dumped the bag of chicken with marinade into the wok and I probably shouldn't have; took about 3 times as long to cook the chicken. Sprinkled some sesame seeds on while it was cooking. Dissolved a bouillon cube in a cup of water, made another 'recipe' of marinade (using the garlic powder this time and only 1 TBS brown sugar) and used another reviewer's advice to mix in the corn starch here. Once thickened, spooned over brown rice. Tasty but could have used a little more zing. Next time, I'll sprinkle some white pepper over the chicken as it cooks.
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We had most of a large veggie tray left over from a party, so I thought I'd make a stir fry....