Spicy Korean chicken

Everyone in the family loved this dish!  The kids aren’t completely sold on spicy yet, so I left the Sriracha out, though it was on the table for my husband and my use.  Enjoy!


1/4 cup soy sauce
1/2 cup water
2 tbs rice vinegar
1 tbs Sriracha
1 tbs corn starch
2 tbs vegetable oil divided
1 small broccoli head cut into bite sized pieces (I used frozen b/c it was already cut up)
1 bell pepper cut into bite sized pieces
2 carrots peeled and sliced
1 cup sliced mushrooms (I always use the pre-sliced shrooms, saves a few minutes of slicing)
1 hand full of snow peas
1/2 onion cut into bite sized pieces
1 teaspoon grated ginger (I use Gourmet Garden ginger spice blend that comes in a tube, found in the produce section.  Huge time saver)
1 garlic clove minced (or use all ready minced from a bottle)
2 boneless skinless chicken breast strips cut into bite sized pieces
1 tbs toasted Sesame seeds (optional)
In a small bowl, whisk together sou sauce, water, vinegar, Sriracha (if using), and corn starch.  Set aside.  In a wok or large skilled, heat one tablespoon of oil over medium high.  Stir all vegetables until crisp tender, 2 to 3 minutes.  Remove from wok and keep warm.  Add remaining oil and heat.  Add ginger and garlic, then add the chicken.  Stir fry until cooked through, about 3 to 5 minutes.  Pour the soy sauce mixture into the wok and stir until thickened.  Return vegetables to the pan, toss to coat in the sauce.  Sprinkle the Sesame seeds over the top and serve with rice.
*Derived from: So Tasty, So Yummy

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