Original Recipe from: https://ifoodreal.com/healthy-chicken-stir-fry-recipe/
2 lbs chicken drumsticks/ thighs or 1.25 lbs boneless chicken breast or thighs, cut into 1inch pieces
3 lbs firm stir fry vegetables, chopped
3 garlic cloves, minced
1 inch ginger, peeled and minced
1/4 cup soy sauce (I used Bragg’s liquid aminos)
1 cup cold water
2 tbsp honey or maple syrup
1 tbsp rice or white vinegar
4 tbsp cornstarch
2 green onion sprigs, chopped
1 tbsp sesame seeds
Avocado oil, for frying
Cut the vegetables. “Stir fry” means to cook small pieces of food quickly on high heat and stirring constantly. So make sure vegetables are prepped before you light the stove.
Preheat wok on medium heat and add a bit of oil. To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes. To cook boneless chicken breasts or thighs: Cook uncovered for 7-10 minutes, stirring a few times.
While chicken is cooking, in a medium bowl whisk together water, soy sauce, maple syrup, vinegar and cornstarch. Set aside.
Remove chicken on a plate and return wok to high meat. Add a bit of oil, garlic, ginger and onion. Cook for 2 minutes, stirring frequently. Add vegetables and cook for another 3 minutes.
Whisk sauce well (cornstarch settles fast at the bottom) and add to the wok. Stir chicken stir fry gently and let sauce come to a boil, then cook for a few minutes until it thickened. Garnish with green onion and sesame seeds.
Serve warm over a cauliflower rice.