Chicken Vegetable Stir Fry

This is a recipe out of a Canadian Living Magazine. It has tons of fresh vegetables, and if you don't like any of them, or you don't have them, you can replace them with whatever you like. I used bok choy, no mushrooms, some zucchini, lots of stuff. Whatever is in your fridge. This is why I LOVE stir fries.

• 1 pound of boneless, skinless chicken breasta
• 2 tablespoons vegetable oil
• 1 teaspoon minced ginger
• 3 cloves of garlic
• 2 large carrots, thinly sliced
• 1 sweet green pepper, thinly sliced ( I used chopped red pepper)
• 2 cups of thinly sliced mushrooms
• 1/4 teaspoon pepper
• 2 green onions, thinly sliced 

Sauce:

• 1/2 cup of chicken stock
• 2 tablespoons of soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoon of cornstarch
• 2 teaspoon of sesame oil
• 1/4 teaspoon hot pepper sauce (even if you don't like spice, use the entire 1/4 teaspoon, you can't taste the spice that much, but it definitely adds some punch to the sauce.)

1. Cut chicken across the grain into thin strips. In wok, or large deep skillet, heat half of the oil over high heat; stir fry chicken, in 2 batches, until no longer pink inside (about 4 minutes). Set them aside.
2. Add remaining oil to the wok. Stir fry ginger and garlic. Add all your vegetables, stir fry for about one minute. Add 1/4 cup water; cover and let steam until vegetables are tender (4 minutes).
3. Meanwhile, in bowl, combine chicken stock, soy sauce, vinegar, cornstarch, sesame oil and hot pepper sauce. (You might want to double this portion if you put in a lot of extra vegetables. I know I did.)
4. Pour this mixture into the center of the wok and boil, stirring, until thickened (about 2 minutes).
5. Return chicken to pan, stir fry until thick.
6. Serve over rice, or with some egg noodles. Sprinkle with the green onions. 

Enjoy!