- 1/2 – 1 lb Chicken Tenders cut up into pieces
- 1 Tbsp Minced Garlic
- 1 Green Kohlrabi
- 3 carrots cut into strips
- 1/4 lb Asparagus Cut into small lengths on the bias
- 1 Broccoli Crown, Cut up
- small onion cut up
- 1/2 Tbsp ginger root powder
- 1/2 tsp red chili mild
- 1/4 to 1/2 tsp red chili hot
- 1/2 tsp sugar
- 1//4 tsp corn starch
- 2 Tbsp Soy Sauce
- 2 Tbsp dry white wine
Cook 1 cup of rice while preparing this dish. My preference is Texmati or Basmati rice.
Saute’ chicken pieces on oil with minced garlic. While chicken is cooking, prepare the sauce.
Combine dry ingredients in a small bowl, adds soy sauce and mix until smooth.
Add wine. Let sit while cooking chicken and vegetables.
When Chicken is done take out of skillet/Wok and set aside.
Clean out Skillet/Wok an add more oil an stir fry vegetables starting with the onion, Kohlrabi and carrot.
When these vegetables are nearly cooked add the asparagus and broccoli. Cook until the asparagus and broccoli are nearly cooked and then add the chicken back. Cook until the broccoli is cooked to taste and chicken is heated through and then add the sauce and stir fry until all ingredients are coated. Serve over rice.