6-8 skinless, boneless chicken tenders, chunked
1 stalk broccoli, cut into florets
¼ onion, large dice
1 clove garlic, minced
3 carrots, sliced on the diagonal
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1 ½ tablespoons cornstarch, mix with ½ to 1 cup water
1 cup chicken stock
2 cups uncooked rice (You can use Minute Rice if you like.)
Extra soy sauce to taste
It is important to prepare all of the steps before you start cooking because once you start it goes quickly.
Prepare rice according to directions on package.
Sprinkle chicken with 1 tablespoon cornstarch and pour 1 tablespoon of soy sauce over it. Stir and marinate for 15 minutes.
Place carrots and broccoli in shallow dish with a little water and microwave for a few minutes until it starts to steam. You will cook it more with the chicken, so the vegetables can still be a little crisp. Drain.
Heat oils in a wok or skillet. Add chicken and cook until chicken is no longer pink, but not browned. Add onions and garlic as chicken is cooking.
Add stock, broccoli, carrots and stir fry 2-5 minutes. Add water mixed cornstarch and stir fry until thickened. If mixture seems a bit dry, you can add more chicken stock.
Serve with rice and soy sauce.