11⁄2 pounds organic chickenbeef or pork (or leave out altogether)
1cupchopped broccoli
½cupsliced carrots
½cupsliced mushrooms
½cupsliced red pepper
½cuplargely sliced red onion
1cupsugar snap peas
Instructions
In a small bowl, mix water, gingerroot, garlic, soy sauce, honey, and cornstarch. Stir thoroughly to ensure the cornstarch has been mixed in well.
Place the chicken in zip-top bag and pour half of the marinade on top. Make sure the bag is sealed and shake until well blended. Place in refrigerator and let sit for at least 4 hours or, even better, overnight.
Place sesame oil and chicken in a large saucepan. Cook for 5-7 minutes until no longer pink.
Add vegetables and remaining ginger mixture. Cook for another 3-4 minutes until vegetables are still crisp and bright colored.
Serve immediately over brown rice, quinoa or eat it alone.