This one is all mine 
Serves at least 8, possibly more
[u]SAUCE[/u]
ginger root (a thumb-sized piece or larger, to taste), grated (I use a microplane that almost grinds it but not quite)
1 – 2 cups of soy sauce (I start with a cup and add as needed)
1/2 C maple syrup (the real stuff, [u]not[/u] Mrs. Butterworths – you can sub sugar if you don’t have syrup)
a pinch or two of kosher salt
[u]STIR FRY[/u]
8 chicken tenderloins (or 6 boneless skinless chicken breasts), cubed into 1/2 – 1 inch pieces
a couple of zucchini, cut in half, then slice
1 each red, green, orange peppers, sliced into bit size pieces
broccoli florettes
1 large sweet onion, halved and sliced
a couple of carrots cut into medallions
8 oz mushrooms, sliced
3 or more garlic cloves, to taste (garlic grates amazingly with the same microplane that you used on the ginger!)
S&P to taste
2 – 4 T stir fry/wok oil OR olive oil
8 cups cook rice OR 8 servings of thick spaghetti or udon noodles
optional:
just buy frozen stir fry veggies
add canned bamboo shoots, water chestnuts, whatever else you want!
[b]Sauce:[/b]
Mix all ingredients in a large measuring cup (I usually measure right into a glass 4 cup measuring cup), whisk together. That’s it!
[b]Prep:[/b]
cut chicken and put in a bowl, pour sauce over *but reserve about 1/3 C!* Stick in the fridge for at least 30 minutes, but if you can do it over night it’s best! If you didn’t have enough sauce to cover the chicken, pour in some more soy sauce.
cut all your veggies and have them ready.
[b]It’s time to cook![/b]
Heat up your oil in your wok or large deep saute pan. Not too hot, but it should sizzle if you put a drop of water in. Dump your chicken in, add some garlic and stir until cooked through. Remove from pan, but leave the extra sauce and yummies. Now add a little more oil if needed and start adding your veggies and more garlic, the hardest ones first (they take the longest to cook!). Usually this means carrots & broccoli first, then onions, peppers, zucchini and mushrooms last. Salt & Pepper to taste during the cooking process.
I like to cover mine for a bit and sort of steam it as well as stir frying it.
Once your veggies are done, add your chicken and pour your reserved sauce over the lot of it and give it a good stir, make sure everyone has flavour and is heated back up.
Serve over rice or noodles. If you use noodles, put a little soy, ginger and garlic in the noodles too – it gives it a little something special.
As you can see, this uses a ton of soy, so get the low sodium if you can.
option: get skirt steak and slice in place of chicken
