1 boneless, skinless chicken breast
2 tablespoons oil
1 clove garlic, finely chopped
1 gray squash
1 small carrot
1 small green bell pepper, cut into squares
1/2 cup sliced mushrooms
3 tablespoons Ying’s Stir Fry Sauce
1. Cut chicken breast into thin slices and marinate them with 1 tablespoon Ying’s Stir Fry Sauce in a mixing bowl. Set aside.
2. Cut ends off gray squash, then into about 1 inch length sections. Cut each section into slices width-wise. Peel and cut carrot the same way as gray squash.
3. Heat oil in a wok over medium heat. Add garlic, stir until aromatic, then add chicken. Stir-fry for 1 minute, add carrot, gray squash, bell pepper and mushrooms.
4. Stir fry until chicken is no more pink, stir in the remaining sauce, and stir fry until chicken is completely done and everything is evenly coated with sauce.
Makes 2 servings.