garlic chicken

 
This is so simple and so tasty. Everyone in the family really enjoyed this dish. I, of course, had to add some spice so added lots of garlic chili sauce to my portion. I offered Soba noodles and steamed rice with this stir-fry and the noodles were the big hit.

garlic chicken (blog: You're Gonna Bake It After All)
boneless, skinless chicken breasts, cut into bite-sized pieces
broccoli flowerettes
carrots, cut into match-sticks
mushrooms, optional
green onions with some tops, sliced
1 can water chestnuts, sliced (I used celery instead)
2 tablespoons chicken bouillon
2 teaspoons chopped or grated garlic
Note: any vegetables can be added to this such as snow pea pods or bamboo shoots. Amounts of chicken and each vegetable are up to your discretion.

marinade
1 heaping teaspoon cornstarch
2 tablespoons soy sauce

sauce
3 heaping teaspoons honey
2 tablespoons soy sauce

Mix together cornstarch and soy sauce in a medium-sized bowl. Add chicken, stir, and set aside to marinate for about 30 minutes.
Meanwhile, cut vegetables and dissolve chicken bouillon into 1 cup hot water.
Saute chicken in 2 tablespoons oil over medium heat. Stir-fry until chicken is white. Add the chicken bouillon water, the carrots, and 2 teaspoons chopped garlic. Cover and cook for about 10 minutes.
Uncover and add the rest of the vegetables and a sauce made of 3 heaping teaspoons honey and 2 tablespoons soy sauce. Stir-fry until done. Serve over cooked rice.